Barbequed Pulled Pork w Cole Slaw

Ok. sometimes you just need something a bit decadent, totally unhealthy for dinner, right?
well this mostly fits the bill and the obligatory cruciferous mayo-laden 'salad' makes for pretending to be watching what you eat. yeah, right!

3-4 lbs boneless pork roast (in 2 parts is good)
1 tsp bk pepper
1 t salt
1 t cumin
1 t paprika
1 pepper sliced (green, if that's okay by you, i like red. easier to digest)
1 onion, sliced
1- 18oz bottle barbeque sauce
1/2 c packed brown sugar

Combine all the spices and rub into the pork
Place sliced veggies in slow cooker, place pork on top
Combine sugar and sauce, pour over pork
Cover and cook on low about 8 hours; may start shredding pork at hour 6 or 7.

my coleslaw
everybody has one recipe for coleslaw

1c shred green cabbage
1c shred purple cabbage
1c shred carrot
1/2 sliced, diced onion
3 T miracle whip
1/2 t ground powdered mustard
bk pepper

Fold veggies together in a 2 qt bowl
stir in mayo and mustard until mixed
bk pepper on the side at the table as desired

cool italian

it's hot. i'm not cooking.
this calls for leftovers and a stockpile of the usual ingredients
with variations depending on really what's available and how ambitious
you are. today i'm not.

romaine
one large carrot, shredded
1/2c dried tomatoes
1/2c diced mozarella cheese
1-2 oz salami, sliced julienne
couple spoonfuls sliced black olives
1/4 sliced red onion
2 cups cooked rigatoni or rotini, refrigerated

kens' creamy ceasar or marie's garlic italian dressing
texas toast ceasar croutons

chop up enough lettuce, put in big bowl with carrots
in another bowl, mix all the other ingredients except croutons.
chill to meld flavors for an hour or so.

dish out vegetables, pasta salad on top, croutons as desired.

i haven't found a wine that quite works with this yet. maybe the menage a trois
table red. the sharp flavors do not work with a cabernet or shiraz. maybe go white???