Mix together the brown sugar, cumin, paprika, garlic powder, onion powder, chili powder, salt, and black pepper in a small bowl.
Evenly coat the pork shoulder with the mixture by rubbing it all over the meat.
Place the pork shoulder in a slow-cooker and pour the BBQ sauce, apple cider vinegar, and Worcestershire sauce on top.
To achieve optimum tenderness, cover the slow-cooker and cook the pork shoulder on low heat for a duration of 8 hours or until the meat can be effortlessly shredded.
After the pork is fully cooked, take it out from the slow-cooker and shred it using a pair of forks.
In a separate bowl, combine and mix the shredded cabbage, shredded carrots, mayonnaise, apple cider vinegar, honey, and hot sauce to make the spicy slaw.
Toast the buns, if desired, and assemble the sandwiches by placing the pulled pork on the bottom bun and topping it with the spicy slaw.