For the Pork:

Trim fat from pork shoulder. Rub salt all over the pork.

(Optional: Sear the roast in the slow cooker: add 2 Tbsp olive oil, then sear the roast on each side for about 2-3 minutes, until a golden crust forms. If your slow cooker does not have a sauté option, you can do this in a large Dutch oven over medium-high heat with 2 Tbsp olive oil, or you can skip this step.)

Place the roast in the slow cooker. Add the onion, bell pepper, and garlic. Pour the broth over the roast and add all the additional ingredients.

Cover and cook on low-heat setting for 6-7 hours or on high-heat setting for 4-5 hours.

Transfer the meat to a cutting board. Use two forks to pull meat apart into shreds, discarding any fat. Return shredded meat to the slow cooker.

(Optional: My slow cooker has a sauté setting. While I am shredding my meat, I turn on the sauté function and let the juices come to a simmer. I then thicken the sauce with a slurry of 1/2 Tbsp arrowroot mixed with 1/2 Tbsp water. This allows the sauce to coat the meat even more!)

For The Creamy Slaw

Add all the ingredients to a bowl and mix to combine. Refrigerate until ready to use (this is best when it sets in the refrigerator for at least an hour).

To Assemble

Brush both sides of the rolls with melted butter and place under the broiler until golden brown (about 2-3 minutes). Add slices of provolone to one side of the sliders and place back into the broiler until the cheese is nice and melty (about 1-2 minutes). 

Add some pulled pork and then cole slaw. Serve with pickles and favorite chips!