To prepare the pork shoulder, prepare a home smoker (such as a Masterbuilt) according to the manufacturer's instructions using the wood chip flavor of your choice. Coat the pork shoulder with the Jimtown Store grill rub and place on the middle rack of the smoker. Place a pan of water on the rack under the pork shoulder while it is smoking to catch all of the drippings to use for making a simple smoky pork stock. Smoke at 200°F for 8 hours.  

When the pork is done, shred the meat immediately. Refrigerate the pan drippings and when the fat solidifies, remove and discard the fat. Transfer the pan juices to a saucepan and simmer until reduced to 1 cup. Reserve for making the BBQ sauce.

To prepare the BBQ sauce, in a heavy saucepan over low heat, melt the butter. Add the onion and cook, stirring occasionally, until it begins to caramelize. Stir in the flour and cook for 2 minutes. Add the wine and simmer until reduced by half. Whisk in the pomegranate juice and pork stock, then add the dried cherries and bring to a boil. Reduce the heat to low and simmer until the sauce is thick enough to coat the back of a spoon, about 10 minutes. This will happen when the sauce has reduced to 1 1/4 cups.  

In a large bowl, combine the BBQ sauce with the pulled pork in a ratio of 1 1/2 liquid ounces to 1/2 cup pulled pork. Season to taste with salt and pepper.

To prepare the coleslaw, in a large bowl, combine the green and red cabbages and the carrots. In a small bowl, whisk together the vegetable oil, vinegar, sugar, mustard, celery seeds, salt and pepper until emulsified. Add dressing to taste to the bowl with the cabbage mixture and toss to coat.

To serve, place the pulled pork on the slider bun bottoms and add a layer of coleslaw. Close with the bun tops and serve.