BBQ Pulled Pork & Cabbage Sandwiches

Rinse pork roast well in cold water and trim off excess fat. This is important because sometimes boneless pork shoulder can take on an icky fishy odor which comes from the juices and fat. Pat dry and sprinkle roast with seasonings then place it in a slow cooker. Add about 1/2 inch of water and cook on low for 8 - 10 hours. When the roast has cooked, drain the liquid and then return to the slow cooker and shred it. Pour enough sauce over the meat so it's well incorporated but not soupy. Return the lid to the slow cooker and heat through. Chop the cabbage into pieces smaller than the size of your rolls. For the mustard sauce, heat oil in a medium saucepan over medium heat; swirl to coat. Add onion; cook for 2 minutes, stirring frequently. Add 1/3 cup sugar and the other ingredients, and bring to a simmer. Cook 15 minutes or until thickened. When ready to serve, slice the rolls, apply the sauce, add the meat, and top with cabbage.