Make Sweet Corn Slaw: In a medium bowl, whisk together yogurt, mayonnaise, lemon juice, honey, garlic, salt, and pepper. Add cabbage, corn kernels, and green onions; toss to combine.
Note: This slaw can be made up to 6 hours in advance. Cover and refrigerate until ready to use.
In a small bowl, mix together the smoked paprika, brown sugar, salt, pepper, and cayenne. Rub the spice mixture all over the pork. In another small bowl, stir together the honey and vinegar.
Scatter the onion and garlic over the bottom of a 4- to 5-quart slow cooker, and top with the pork. Pour the honey-vinegar mixture over the pork. Cover and cook for 4 ½ to 5 hours on high or 9 to 10 hours on low, or until the meat is tender and shreds easily with a fork.
Using a slotted spoon, remove meat and onions from slow cooker and transfer to a large bowl. Shred meat. Skim fat from cooking liquid. Add back enough of the cooking liquid to moisten the meat.
Pile the pulled pork onto Martin’s Sandwich Potato Rolls and drizzle with barbecue sauce of choice. Top with the sweet corn slaw, or serve it on the side. Enjoy!
Recipe adapted from: www.parents.com