Pulled Pork with Zucchini Slaw

I saw a really nice pork shoulder at Sprouts that inspired me to make bbq pulled pork.  I started with a dry rub made with brown sugar, paprika, pasilla chili powder, garlic powder, cumin, salt and pepper, which I rubbed liberally onto the pork before slow roasting it in a roasting pan with mango juice, apple cider vinegar and water.  Next I made a bbq sauce with crushed tomatoes, the left over dry rub, apple cider vinegar, ketchup, brown mustard, brown sugar and a can of Coke, which I simmered in a pot and then pureed and strained into a squeeze bottle.  Finally, you can't have pulled pork without slaw, but I'm not a big fan of cabbage, so I made mine with grated zucchini and carrots dressed with a mixture of mayo, dijon mustard, apple cider vinegar (a common flavor profile throughout the dish) and the secret to any good cole slaw: celery salt.  The traditional way to serve it is to mix the pork and sauce together and put it in a hamburger bun with the slaw on the side, but I wanted to plate it with a modern twist, so I broke out a makeshift ring mold and layered the pork and slaw, and then I finished it by drizzling the sauce over the top.  This dish was a big hit.  The pork was tender and succulent, the slaw added a cold, creamy contrast and the sauce had that perfect sweet/tangy balance that brought it all together.