Add slaw, parsley, mayonnaise, cider vinegar, sugar and celery seed to a large glass or other non-reactive bowl and stir to combine. Season with salt and black pepper, to taste.

Store in the fridge until ready to use.

Cover the Pork Shoulder in dry rub.

Add the beef stock, bay leaves, and pork shoulder into the slow cooker. Cook on low for 6 hours or high for 4 hours.

Remove the cooked pork and the bay leaves from the slow cooker. Remove half of the liquid from the slow cooker. I find it best to do this with a liquid measuring cup.

Remove the bone from the pork shoulder if you used a bone in cut of meat.

Using a fork shred the pork and add it back into the slow cooker add the Barbecue sauce and mix well. Cook for an additional 30 minutes on low.

If you are making sandwiches they are amazing when you put a heaping spoonful of barbecue pulled pork with a spoonful of slaw on top!