Slow Cooker Pulled Pork Sandwiches

Throw together your favorite spices and sauces with some pork into a crock pot, cook it up while you're at work, pull it apart and lay some on your favorite buns, with your favorite slaw.  Epic.  And Easy.
3-5 lb pork Boston Butt (shoulder), the higher, depending on amount of fat and bone
8 hard roll or favorite buns

1 8-oz jar favorite BBQ sauce
favorite hot sauce, to taste
1 cup cider vinegar
1 medium onion, finely diced
2 cloves garlic, minced
1 jalapeño, minced

Spice rub:
2 tsp coriander seeds
2 tsp cumin seeds
2 tsp fennel seeds
1/4 cup brown sugar

The night before, bone the pork and remove the skin and major visible fat from the meat. Cut the meat into three pieces. Rub the spice mix all over the pieces of pork. Salt and pepper the pork and place in crock of slow cooker. Cover and refrigerate. Mix together the BBQ sauce, hot sauce, vinegar, onion, garlic and jalapeño in a bowl. Cover and refrigerate.

The next morning, pour the BBQ sauce over the pork and cover the crock.

Place crock in slow cooker and cook on low for 10 hours. If you are around, turn the pork over once or twice. Otherwise, don't worry - I'm never around, and it turns out fine! When you return from work, turn the pieces over in the sauce. Then remove them onto a cutting board and pull pork apart with two forks.

Split buns and spread 1-2 tablespoons sauce on the base of each bun. top with pork. Serve pork sandwiches with your favorite cole slaw. Serves 8.

Cook's Note: reserve the remaining sauce; it's packed with flavor. You can use it to bake BBQ chicken. Place about 2-3 cups sauce into a 13x9-inch casserole. Lay pieces of a whole cut-up chicken (about 8-10) on top of sauce. Spray chicken with oil, salt and pepper, and bake at 375 for about 30 minutes. Done.