Slow cooker Korean pulled pork w/Siracha cole slaw

So, you'll see no measurements because I used all these ingredients but I was adding and tasting and adding and tasting till I liked what I tasted. Sorry!

What I had:
This all goes in the crock pot:

• Bone-in pork shoulder 1/2 lb per person
• Ketchup
• Rice vinegar
• Braggs Liquid Aminos (gluten free soy sauce) 
• Lemon juice
• Sesame oil
• Brown sugar
• Habanero honey
• Chinese 5 spice powder
• Salt, ground black pepper
• Ground ginger
• Minced garlic cloves (I used 10 for a5.5 lb pork shoulder)

This is for the slaw:

• I cheated and bought slaw mix
• Sour cream
• Rice vinegar
• Braggs Liquid Aminos (gluten free soy sauce) 
• Lemon juice
• Salt, ground black pepper
• Sriracha 

What I did:
For the pork:

• I placed the pork shoulder at the bottom of a 7 quart slow cooker.
• I put all the other ingredients in  a mixing bowl and whisked them well, tasting as I went, adding bits of each ingredient till it tasted well to me.
• Poured it over the pork shoulder.
• Cooked on low for 10 hours.
• Took the bones out.
• Pulled meat out onto a cutting board.
• Pulled most fat off and threw it away.
• Poured sauce into a saucepan and set it on stove on low heat. Let it simmer for close to an hour.
• Shredded meat with forks.
• Put meat back in slow cooker and poured sauce over it.
• Set it to low heat for a couple hours and then set it to warm for duration of party.

For the slaw:

• Made the sauce by mixing everything but the slaw mix till I liked the taste .
• Mixed in the slaw mix.
• Aded more Sriracha ;-)

Served both with slider rolls!