In a small mixing bowl, combine the 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tbsp kosher salt, 1 tsp black pepper freshly ground, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried mustard, and ½ tsp cayenne pepper. Mix well until evenly blended.

Pat the 4 lb bone-in pork shoulder also called pork butt completely dry with paper towels. This helps the rub stick and promotes a better crust. Rub the spice mixture all over every surface of the bone-in pork shoulder also called pork butt, pressing it in firmly. For best results, do this the night before and refrigerate uncovered — but even 30 minutes at room temperature makes a difference.

Use a boneless pork butt roast, 3–5 lbs. Pat the surface dry with paper towels. Score the meat with 1-inch crosshatch incisions to help seasoning penetrate. Season generously with salt and your dry rub. Optional but worthwhile: sear in a skillet over medium-high heat with a little oil, 2–3 minutes per side, until browned. Transfer to the slow cooker insert and have your braising liquid or aromatics ready to add.

Place seasoned roast in a 5- to 6 quarts slow cooker. Add any sauce, braising liquid, or aromatics around the meat, then lid up. Set to Low — always Low. High heat won't break down the connective tissue the same way. Cook on Low for 8–10 hours. A 4 lb roast may be done in 7–8 hours; larger roasts may need the full 10. Don't lift the lid during cooking. Check doneness starting at the 7–8 hour mark. Target internal temp for pull-apart pork: 200°F (instant-read thermometer into thickest part, away from bone). If slicing only, USDA minimum is 145°F — but it won't shred at that temp. Doneness test: insert a fork into the thickest part — it should meet almost no resistance and the meat should begin falling apart. Still firm? Lid back on, cook in 30-minute increments, checking temp each time.

Carefully remove the 4 lb bone-in pork shoulder also called pork butt from the Dutch oven and place on a large cutting board. Let it rest for 15 minutes — this makes it easier to handle and juicier. Using two forks (or your hands with heat-safe gloves), shred the meat, discarding any large pieces of fat or the bone.

Skim any excess fat from the surface of the braising liquid in the pot. Return the shredded 4 lb bone-in pork shoulder also called pork butt to the pot and stir in the remaining half cup of grill sauce your favorite brand. Toss everything together so the 4 lb bone-in pork shoulder also called pork butt is coated and soaks up the juices. Taste and adjust seasoning with 1 tbsp kosher salt if needed.

While the 4 lb bone-in pork shoulder also called pork butt rests, make the coleslaw. In a large mixing bowl, whisk together the ½ cup mayonnaise, ½ cup apple cider vinegar, 1 tbsp sugar, 1 tsp celery seed, 1 tbsp kosher salt, and 1 tsp black pepper freshly ground until smooth.

Add the shredded 4 cups green cabbage finely shredded, 1 cup red cabbage finely shredded, and 1 cup carrots shredded to the dressing. Toss well until everything is evenly coated. Taste and adjust seasoning. Refrigerate for at least 15 minutes before serving so the flavors meld and the slaw softens slightly.

Toast the 8 brioche hamburger buns split and lightly toasted cut-side down in a dry skillet or under the broiler for 1–2 minutes until lightly golden. Pile a generous heap of pulled 4 lb bone-in pork shoulder also called pork butt onto the bottom bun, top with a big scoop of coleslaw, add 8 slices dill pickle chips if using, and finish with extra 1 cup BBQ sauce your favorite brand. Add the top bun and serve immediately.

Toast the brioche hamburger buns cut-side down in a dry skillet or under the broiler for 1–2 minutes until lightly golden. Pile a generous heap of pulled pork shoulder onto the bottom bun, top with a big scoop of coleslaw, add dill pickle chips if using, and finish with extra BBQ sauce. Add the top bun and serve immediately.