Asian BBQ Pork Buns

Directions

• Sprinkle pork roast with 1-1/2 teaspoons salt and 1 teaspoon pepper. In a large skillet, heat oil over medium-high heat. Add pork; brown on all sides. Transfer pork and drippings to a greased 4-qt. slow cooker. Add water; cook, covered, on low until pork is tender, 5-6 hours. Remove pork; discard cooking juices.
• When pork is cool enough to handle, shred meat with 2 forks. Return to slow cooker. Stir together chili sauce, hoisin sauce, vinegar and ginger. Pour over pork; toss to coat. Cook until heated through, about 1 hour.
• Meanwhile, toss coleslaw mix with dressing and remaining salt and pepper. Serve shredded pork topped with coleslaw on toasted buns.