Okay, we're making a sandwich here, so if you're not using leftovers, then you'll have to follow the instructions for the pieces and parts yourself. Otherwise, just put it together like:

1. Melt the butter in a nonstick skillet.
2. Once the butter is melted toast each slice of bread on each side until golden brown and crispy.
3. When the toast is made, place the bread on a plate and place a heaping pile of the pulled pork onto it.
4. Next, sauce the pork as heavily as you like it (if you don't like sauce then don't - it's up to you).
5. Then add the slaw.
6. Top it with two or three pickles.
7. Finally, put the other piece of toast on top and enjoy!

1. Combine the water and honey and microwave for 30 seconds. The microwave step is just to make it easier to blend the water and honey. Totally skip-able.
2. Coat the pork shoulder with the honey and then sprinkle the now sticky shoulder with half of the dry rub. Be sure to wear latex gloves, otherwise you'll be more marinaded than the meat. Place in a baking dish with high sides (so your refrigerator doesn't get marinated too) and cover with plastic wrap. Let the whole thing refrigerate over night (or 8 hours).
3. These next couple of steps are for smoking the shoulder, if you're using an oven skip to step 5. Soak your wood chips for at least an hour in water (or water and beer if you're like me). You'll enough to keep the smoker going for 12-14 hours. For my smoker that was enough to fill the tray 4 times. Your smoker will vary. Also, I use apple wood or cherry wood (sometimes a mix of both), but use what you like best.
4. Fill the chip tray/hopper with chips. I add a few dry chips to the bottom of the try so the smoke starts a little quicker.
5. Fill the water tray halfway with water and the rest with beer (you can use just water if you prefer or you could use apple cider vinegar as well).
6. Set your smoker (or oven) to 225° and let it come up to temperature.
7. Add the pork shoulder and get comfortable. It's going to be a while before you have to do anything else.
8. While you are waiting for the next step, make the mop sauce (recipe follows) you're going to need it for the next step.
9. After about 4 hours (you don't have to be too precise on the time) either spray the shoulder with the mop, or using a basting brush, baste the shoulder with the mop. If you use the brush, you may want to sprinkle more of the rub on the shoulder if it looks like it is getting washed/brushed off. Also check how much liquid is in the water tray and if the chips have burned up yet in the chip tray. Refill if necessary.
10. Repeat step 9 until you're finished smoking the shoulder.
11. At around hour 11-12 start checking it for doneness. Simply stick a fork in it (yes, I said it, deal with it), and if the meat pulls apart easily it's done. If not, put it back in for at least another hour.
12. Once the shoulder is done, place it on a baking sheet and, using two forks (or get you some bear claws) pull the pork apart.

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1. Thinly slice the cabbage into very thin strips. You want them to be very thin, so you're really shaving off bits of the cabbages. That's how thing you're going for. You can also use a food processor with the slicing attachment (I actually don't know what that blade is called. I never use it.) If the strips are too long, give them a rough chop to get them to a more manageable size
2. skin the carrot, and shred it using a box grater, or what ever shredder you have. You can also buy the carrots cut into "matchsticks" at the grocery. That usually leaves me with way more shredded carrots than I really want. One carrot is cheap and it doesn't take that long to grate it.
3. Place all the wet ingredients, except for the oil and vinegar, in a bowl and mix the together thoroughly.
4. Now add each of the dry ingredients, one at a time, mixing it into the mixture thoroughly. You can mix them together all at once, but you run the risk of getting lumps in it.
5. Now add the vinegar in and mix well. The reason for adding this in here is, at least for me, is that adding it in before the mixture is mostly created seems to make the mayonnaise almost curdle. I'm not actually sure if it can curdle, but it basically forms little mushy lumps and I've found that adding it last gives a creamier result.
6. Slowly drizzle in the oil. Kind of like with the vinegar, this is done last to make it easier to get a smooth sauce. If you dump the oil in all at once, with everything else, you'll end up whisking a lot more. The oil doesn't want to combine with the other ingredients and doing it slowly at the end just makes life easier.
7. Combine the sauce with the slaw. I usually add about a half cup of the sauce to the slaw, but I spoon it in so that I can get the vegetable-to-sauce ratio just right. The perfect amount is the amount that you like best so add it a little at a time until it is where you want it.

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