Tangy chipotle pulled pork with Asian slaw

I made this a while ago and have been meaning to post the recipe ever since.. I am a big fan of slow cooker pulled pork, it's easy and really really yummy. This time when I made it I used a bottle of Kraft ( I'm classy like that) chipotle BBQ sauce and it was super tangy and just good. The night before I had made this Asian slaw that is a take on something similar that my mom in law makes that I LOVE. I looked at the two sitting next to each other on my plate and quickly realized they must be joined together as one. It was soooo to-die
Think I'll make it again like ASAP.

Pulled Pork
1 1-2 lb pork loin
1 large bottle Chipotle BBQ sauce ( reserve a little)
Good bakery buns .. I also like potato buns.
Just put the pork and BBQ sauce together in a slow cooker on low for 6-8 hrs.. Or until shreddable.
I shred the meat with 2 forks and pile up on a plate.. Then I take out like half of the sauce left in the slow cooker. I put the meat back in and add the reserved BBQ sauce.

Asian slaw
1/3 cup rice vinegar
1 tbsp sugar
1 tbsp sesame oil (toasted)
1 tbsp soy sauce
4 cups napa cabbage (finely shredded)
2 cups red cabbage (finely shredded)
1 cup shredded carrots
1/4 cup green onions (thinly sliced)
1/4 cup fresh cilantro (chopped
1.Whisk together rice vinegar and next 3 ingredients in a large bowl. Add napa cabbage and next 4 ingredients; toss to mix.
2.Cover and refrigerate 2 hours to soften cabbage.