Mix smoked paprika, cumin and celery salt, brown sugar and mix together into a spice rub. Cover the entire pork roast with the spice rub and place pork into your crockpot.

Cover roast with sliced onions and garlic. Add the coke and apple cider vinegar to the crock pot, cover and cook on low heat for 8 hours.

Prep Coleslaw: 1 hour before serving, mix mayonnaise, vinegar, celery seeds, sugar and salt and pepper. Pour over cabbage mix and toss to coat. Refrigerate coleslaw for one hour.

When you are ready to serve, remove the roast from the crock pot and use 2 forks to shred the meat. Add in about ¼ cup of the leftover juice from the crockpot to the meat.

Optional: I like to add about 1 cup of BBQ sauce to the pork. You can taste and see if you would like to add more.

Serve on lightly toasted hamburger buns with the coleslaw and cooked onions from the crockpot!