Combine the brown sugar, cumin, paprika, salt, and pepper in a small bowl. Rub the pork thoroughly with the spice mixture. Allow the pork to sit on the countertop for about 30 minutes.
Heat the olive oil in a large dutch oven over medium-high heat. Brown the pork on all sides, about 3 minutes per side.
Cover and put in the oven for 3 ½ to 4 hours until the meat is extremely tender and pulls away from the bone easily. Shred the pork in the pot with the juices.
Kale Slaw
In a small, jar with a lid combine the olive oil, apple cider vinegar, honey, salt, and pepper. Shake until the vinaigrette is emulsified.
Pour kale slaw mix into a large bowl. Pour dressing over slaw and toss to combine.
Build your sandwich
Layer as much meat on the bottom bun as you want. Top with Barbecue Sauce (This is my favorite slow cooker bbq sauce recipe.) then slaw (and pickle if you want) Enjoy!