For the Pork: In a large bowl combine all of the pulled pork dry seasonings until combined. Next, add the pork shoulder and rub the spice blend all over the pork and marinate over night over at least one hour.
After it's done marinating place the pork in a roasting pan and cook in the oven on 325° for 3 hours. After 3 hours turn the heat down to 300° and cook for a further 3 hours. Once it's done cooking pull the pork apart using two forks until it is shredded.
For the Coleslaw: In a large bowl whisk together the mayonnaise, apple cider vinegar until combined and then add in the slaw mix, celery seed, blue cheese and season with salt and pepper and fold together. Keep cool.
For the BBQ Sauce: In a medium sized sauce-pot on high heat with oil, add in the onions and caramelize (about 10 to 12 minutes). Next, add in the garlic and sauté for 2 to 3 minutes.
Finish by adding in the remaining ingredients and cook on low heat for 1 hour to make a honey-chipotle barbecue sauce.
Mix together the bbq sauce with the pulled pork and combine. Serve on a bun with a small amount of blue cheese coleslaw on top.