Pulled Pork with Coleslaw dinner

The pulled pork:
4 1/2 pounds pork butt on the bone
1 (14.5 oz.) can chicken broth
1 tablespoon distilled vinegar
1 cup barbecue sauce

The coleslaw:
1 (1 lb.) bag shredded cabbage
1/2 cup plain low-fat yogurt
1/2 cup light mayonnaise
1 tablespoon distilled white vinegar
1 teaspoon sugar

Place pork (in 1 piece), chicken broth and vinegar in a slow cooker. Cover and cook for 8 hours on low. Move pork to a plate and, using 2 forks, shred meat and transfer it to a large saucepan. Strain liquid; add 1 cup of it to pork. (Reserve remaining juices for later use.) Stir barbecue sauce into pork. Place cabbage, yogurt, mayonnaise, vinegar and sugar in a large bowl; toss well.
Reheat pork, adding juice for desired moisture. Serve with coleslaw.

I love this style of dinner and often partake in it. When we were away in St. Louis we were able to eat at a barbq joint that was delicious. Tried the chicago style sauce and believe it is my favorite of all time
this recipe found here