1. Season and Sear the Pork: Pat the pork dry and rub it generously with a seasoning mix (garlic powder, onion powder, paprika, salt, black pepper, cumin, and cayenne). Sear the pork in a skillet with hot oil for 1-2 minutes per side until golden.

2. Prepare the Slow Cooker: Place the seared pork in the slow cooker. Mix BBQ sauce, bourbon, brown sugar, and apple cider vinegar in a bowl and pour it over the pork. Cover and cook on low heat for 8-10 hours.

3. Make the Apple Bourbon BBQ Sauce: Sauté diced onion, garlic, and grated apple in a saucepan over medium heat until softened. Add brown sugar, apple cider vinegar, apple cider, ketchup, and bourbon, along with a bay leaf, salt, and pepper. Simmer for 15-20 minutes until thickened.

4. Shred the Pork: Remove the cooked pork from the slow cooker and let it rest for a few minutes. Use two forks to shred the pork. Skim excess fat from the slow cooker juices, mix some sauce into the shredded pork, and stir well.

5. Create the Creamy Coleslaw: Whisk together mayonnaise, Dijon mustard, apple cider vinegar, horseradish, and sugar in a bowl to make the dressing. Add shredded cabbage, carrots, and red onion, then toss until evenly coated. Refrigerate for at least 30 minutes.

6. Assemble and Serve: Scoop the Bourbon BBQ Pulled Pork onto toasted buns and top with creamy coleslaw, or serve the pork and coleslaw as separate components for a BBQ-style meal.

7. Pro Tips for Success: Baste the pork with cooking juices during slow cooking to keep it moist. For crunchier coleslaw, lightly salt the cabbage beforehand, rinse, and pat dry before mixing.