Generously season the pork with salt and pepper. Mix the cumin and paprika and rub all over the meat. Whisk the Scotchie Brown Sugar Barbecue Sauce with the mustard in a slow cooker. Add the pork and stir to coat thoroughly with sauce. Add the onion, garlic, thyme, oregano and bay leaf and stir again. Cover and cook on high for 6 hours. Test the meat–it should be fork-tender.

Transfer the pork and onions to a bowl and let cool slightly. Discard the herb sprigs and bay leaf. Pour the sauce into a measuring cup or bowl and let cool slightly, then place in the freezer to chill. While it’s still warm, shred the pork with 2 forks, discarding any fat and gristle.

After XX minutes, skim the solidified fat off the sauce. Pour the sauce into a medium saucepan and bring to a boil over high heat, then simmer until reduced to 1½ cups, about 10 minutes. Season with salt and pepper to taste.

Mix the pulled pork into the sauce and reheat if necessary. Mound the meat on the buns and top with the coleslaw. Serve the sandwiches with hot sauce.