Remove excess fat from the pork and place in a crockpot.
Season with salt and pepper.
Rub with mustard and brown sugar until covered.
Pour chicken broth into the crockpot and add the garlic cloves.
Cook for 6 to 8 hours on low or 4 to 5 hours on high until the internal temperature reaches 170 degrees and the pork pulls apart easily.
Meanwhile, combine all sauce ingredients in a saucepan and simmer over medium heat, stirring gently until the sugar dissolves. The sauce can be made in advance and stored in your refrigerator. Simply reheat it before serving.
Meanwhile, in a large bowl, combine all coleslaw ingredients and toss until the cabbage mixture is evenly coated. Chill for 2 hours before serving. The longer it chills, the better it’ll taste.
If making the Spicy Stone Ground Pickles: combine all ingredients (except cucumbers) in a small saucepan and cook over medium heat. Once simmering, add the cucumbers, remove from heat, and allow to cool to room temperature.
When the pork is done, remove it from the crockpot and place on a cutting board. Save some liquid from the crockpot to add to leftovers so they don’t dry out in the refrigerator.
Shred the pork with 2 forks and discard any excess fat.
Toss the pulled pork with the sauce.
Top hamburger buns with pork, coleslaw, and spicy pickles and drizzle with more sauce.