To make the sauce: heat the oil in a saucepan and add the onion and garlic. Cook over a gentle heat 4-5 mins, until softened. Add the remaining ingredients, season and mix. Bring to the boil, then reduce the heat and simmer for 20-30 mins, until thickened. Whizz the mixture in a food processor or with a hand blender for a few seconds, to make the sauce smooth.
Place the pork in the slow cooker and top with 2/3 of the BBQ sauce. Cook on the low setting for 7-9 hours until falling apart and tender. Discard the fat and rind.
In the meantime make the coleslaw, by mixing all the ingredients together until combined.
Shred the pork by pulling it apart with two forks. Serve in the rolls, with the coleslaw and extra Smoky BBQ sauce, if desired.
Tip: if you don’t own a slow cooker, wrap the pork and sauce in baking parchment and the cover in foil and place in a preheated oven to 170’c for 3 hours. After this time remove the parchment and foil and cook for a further hour.Recipe courtesy of Tabasco®