8 Turano Brioche Rolls
12 oz. can of root beer
18 oz. bottle of BBQ sauce
½ cup of mayonnaise
¼ cup buttermilk
1 ½ tbsp. apple cider vinegar
2 tbsp. fresh lemon juice
⅓ cup sugar
½ tsp. salt
⅛ tsp. pepper
½ tsp. celery seed
16 oz. bag of shredded coleslaw mix

Place the pork in the slow cooker, followed by the root beer. Cover and cook on low for 8 hours or until easily shredded with a fork.

To make the coleslaw, whisk together the mayonnaise, buttermilk, apple cider vinegar, fresh lemon juice, sugar, salt, pepper, and celery seed. Add the coleslaw mix and blend with the dressing. Refrigerate until the pork is ready.

When finished, remove the pork from the slow cooker and shred with two forks. Drain the liquid from the slow cooker. Put the pork back into the slow cooker with the BBQ sauce. Continue heating on low for an extra 30 minutes.

Remove the coleslaw from the refrigerator and mix well. Lightly toast the split brioche rolls, then add the pork mixture and the coleslaw. Serve and enjoy!