Place pork (3-5 lbs) on a bed of sliced white onions in crock pot, partially submerged in root beer, and let it cook on low for 7-8 hours.
Drain out the root beer after 7 hours, shred the pork within the crock pot, top with a hefty dose of BBQ sauce and allow it to cook in the sauce for an additional hour.
Whisk together mayo, vinegar, lime juice and sour cream.
Fold in chopped cilantro, lime zest and Serrano chile.
Put cabbage and green onions in large bowl, cover in dressing and stir to combine.
Salt and pepper to taste, refrigerate for at least one hour before serving.
After one hour, serve pulled pork on Martin’s Sandwich Potato Rolls, topped with coleslaw.
Recipe and Picture from http://jadoreyoumore.com