Okay, since I’m cooking this, I can guarantee four things.

1. It will be as easy as possible.
2. It will be flavorful.
3. It will be cooked in a crock pot.
4. It will feed a party of 8, at the very least.

Ingredients:

4 or 5 large stalks celery 
One pork loin or tenderloin
4 or 5 scrubbed potatoes, skin on. (If you wish, you can omit the potatoes.)
4 or 5 whole scrubbed carrots with each end cut off. (If you wish, you can omit the carrots.)

1 medium-sized onion, diced
Garlic powder
Kirkland 21 herb saltless dry seasoning mix
Pepper
KC Masterpiece Kettle Cooked Barbecue Sauce

Shredded cabbage (I buy already shredded.)
Shredded carrots (I buy already shredded)
Balsamic vinaigrette
Sweet Chili Sauce (in oriental seasoning aisle)

Bolillos or other large dense rolls.  Ciabatta would work, or French rolls.

Method:

Wash and cut the ends off the celery. Place in the bottom of the crockpot to form a “rack” to cushion the bottom of the pork loin. Rub the pork loin with the garlic powder. seasoning mix and pepper and place over the celery.  Sprinkle the onions on top, reserving a few.

Place the carrots and potatoes around and on top of the meat and sprinkle the rest of the diced onion over the top.  Sprinkle with the seasoning mix, garlic and pepper.

I use a rectangular crockpot with a removable cooking receptacle.  If you are using a regular round crockpot whose receptacle can’t be put on the stovetop, there is no need to brown the meat and veggies first as is described below.  Just put everything in the crockpot on high, then reduce to medium after it is well heated.

If you have a crockpot with a removable pot that can be placed on the stove top, place lid on crockpot and put on top burner of stove . In a few minutes, when you can hear contents begin to sizzle, turn to medium and allow to cook until well heated, then place on heating unit of crock pot. Turn to medium and allow to cook until potatoes and carrots are tender and meat can be shredded with a fork.

Remove potatoes, onions and celery and place pork on a cutting board.  Shred and then cut shredded pork into into 1 to  2 inch portions. Or, slice into 1 to 2 inch slices and then shred.  Place back in crock pot covered with bottled barbecue sauce to taste.  I use KC Masterpiece Kettle Cooked Barbecue Sauce and use quite a bit as I like my barbecue zesty.

Put carrots and potatoes in the fridge to be reheated as a side dish. I add them to give moisture to the meat and because they pick up the flavor of the pork and can be used on their own as part of a different meal or to accompany the heated up pork that isn’t made into sandwiches.  Cook the meat for another hour or two until well blended, then store in refrigerator.

I think barbecue has a better flavor cold or at room temperature, so I cool it off in the fridge, but if you prefer it hot, you could make the sandwiches immediately or reheat the meat before making sandwiches.

Cut the shredded cabbage and carrots into 1 to 1 1/2 inch pieces and mix.  Combine balsamic vinaigrette and sweet chili sauce to taste.  I use 1/3 portion of chili sauce to 1 portion of vinaigrette.  Pour over slaw mixture and blend well so the cabbage and carrots are well-coated but not soggy.  

To make sandwiches, cut bolillos or long buns in half lengthwise and remove some of the soft interior of the top part of the bun.  Butter the inside sides of the bun and place on a warm griddle or frying pan.  Press down with something weighted to insure all surfaces touch the griddle and allow to brown.

Spread a generous portion of the barbecue pork over the bottom of the bun, top with the oriental coleslaw mixture, Put top of bun on top and enjoy.  The mixture of hot and cold, soft and crisp, sweet and vinegar is to die for.  Hope you agree.  Let me know what you think.