To make Wet Rub: Stir together all ingredients in a small bowl to form a paste.
Trim pork with excess fat. Spread wet rub evenly over pork and refrigerate for at least an hour or up to overnight.
In a large skillet, over medium-high heat, sear pork roast on each side until browned. It is optional, but for maximum flavor, pour any extra rub paste into the pan with the roast as it sears. Transfer to a crockpot. Deglaze the pan with 1/2 cup water, stirring up any browned bits, and add to the crock pot. Cook on high until done and meat pulls apart easily about 4-6 hours. (Mine often cooks quickly in my crock pot, and I turn it down to low about half way through the cooking process.)
When the meat is done, transfer it to a large bowl. Remove any large pieces of fat and pull them apart into shreds. Drain any extra liquid from the crockpot and discard it, or use to make your own sauce. Combine shredded pork with your favorite sauce and keep warm until ready to serve. Refrigerate any leftovers.
To make coleslaw, combine all ingredients, except coleslaw mix in a small bowl until evenly combined. Toss with coleslaw mix and refrigerate for several hours to allow flavors to meld. (If coleslaw gets too watery, just drain off some of the liquid.)
To serve, make pulled pork sandwiches and top them with coleslaw (or serve on the side).