• 3 1/2 lb pork shoulder butt roast
• 3 tbsp mild chili powder, divided 
• 1 tbsp paprika
• 4 tsp ground cumin, divided
• 1 tsp each ground coriander and oregano 
• 1/2 tsp each salt and pepper
• 1 tbsp vegetable oil
• 2 onions, chopped
• 4 cloves garlic, coarsely chopped 
• 1 jar (24 oz) tomato passata
• 3/4 cup brown sugar 
• 1/2 cup ketchup
• 1/3 cup cider vinegar
• 2 tbsp Worcestershire sauce 
• 2 tsp prepared mustard 
• 6 rolls  
• 6 oz Wood River Creamery Chipotle Garlic Cheddar Gruyere, sliced  
• 1 bag (14 oz) cabbage slaw
• 1/3 cup prepared coleslaw dressing 

Pat pork roast dry with paper towel. Mix together 1 tbsp chili powder, paprika, 1 tsp cumin, coriander, oregano, salt and pepper; rub all over pork. Refrigerate for at least 2 hours or up to overnight. 

Preheat oven to 325°F. Heat oil in large Dutch oven set over medium-high heat; sear pork on all sides for 5 to 7 minutes or until browned. Transfer pork to plate; set aside. 

Reduce heat to medium; cook onions, garlic and remaining chili powder and cumin for 3 to 4 minutes or until onions are softened. Stir together passata, sugar, ketchup, cider vinegar, Worcestershire sauce and mustard; add to onion mixture and bring to boil. 

Return pork to Dutch oven; cover and transfer to oven. Bake for 3 1/2 to 4 hours or until pork is very tender. Transfer to bowl and shred using two forks. Return to pan and stir until well coated with sauce. 

Place 1/2 cup pulled pork on each roll; top with 2 slices cheese.

Toss cabbage slaw with dressing. Top each sandwich with about 1/3 cup coleslaw. Serve remaining coleslaw on the side. 

Tip: Remaining pulled pork can be transferred to airtight container and refrigerated for up to 4 days or frozen for up to 3 weeks. You can use it for a quick weeknight dinner, such as tacos, pizza or nachos.