Cut crosshatches through the fat side, deep enough that the cuts go all the way through the fat and into the pork.
Season all sides of pork with the mesquite rub, and rub it in well.
Let it sit 20-30 minutes on the counter at room temperature.
Optional: Put the pork on a hot grill to sear the outside. You’ll want to do a dark sear on each side of the pork.
Pace 2 cups broth, 1 tablespoon mesquite rub, and 2 teaspoons liquid smoke, into a large crock pot. Add the pork.
Cook on high 2 hrs. Flip the pork, and cook on high 2 more hours.
Continue to cook on high, check it every hour or so until done, about 7 hours total. Check for doneness by pulling on the bone with a pair of tongs, when it’s done the bone will easily slide out.
Remove the pork from crock pot and drain off the liquid. Shred the pork in a large bowl. Add one jar of BBQ sauce, stir, add the second jar, and stir again. Sauce to taste.
Coleslaw:
Pour 2 bags of slaw into a large bowl, and mix in a jar of ranch dressing.
Sliders:
Cut dinner rolls in half lengthwise.
Spread BBQ pork and coleslaw on rolls. Put tops on. Serve hot or cold.
For easier serving, you can separate the rolls from each other before filling or putting them in the tray. Run a knife along each of the seams.