1. Combine all the dry rub ingredients together

2. Rub pork all over with your dry rub.

3. Heat a cast iron skillet on high heat

4. Add 1 tablespoon of olive oil to the pan and sear the pork shoulder on all sides for 2-3 minutes until each side is browned or caramelized. Let it rest for 5 minutes before cutting.

5. To the slow cooker, add the sliced onions and cola. Cut the pork shoulder into 3-4 large chunks and add to the slow-cooker. Set the slow cooker to high and cook for 6 hours.

6. When there is about 1 hour left of cooking time, make the slaw. Combined all ingredients together and chill the slaw in the refrigerator until ready to serve.

7. When the pork is cooked, strain the liquid from the crock pot and set aside. Next place the pork into a large bowl or on a tray. Using your hands, shred the pork. We always use our hands so that we can remove any bones or large pieces of fat that haven’t cooked down. If you don’t like fat this is the best way to discard it out. You can always shred the
pork using 2 forks.

8. Once the pork is shredded, heat your cast iron skillet on high heat. Take a handful of pork and press it down on the cast iron pan. Sear on one side for 2 minutes. Flip the pork and sear the other side. Add 2-3 tablespoons of BBQ sauce, mix everything in the pan and remove from heat.

9. To assemble, first add a slice of grilled pineapple on the bottom bun. Next piled the pulled pork high and squeeze some extra BBQ sauce on top. Finish with your creamy slaw and you’re ready to serve.

Repeat steps 8 and 9 for each sandwich.