1Place pork shoulder in 4-quart slow cooker.
2In small bowl, mix barbecue sauce and soup mix; pour over pork. Cover; cook on Low heat setting 7 to 9 hours or until pork is tender and shreds easily with a fork.
3Remove pork to cutting board, and shred with 2 forks. Return shredded meat to slow cooker and mix with juices.
4To serve, cut rolls in half with serrated knife; fill each with about 1/4 cup shredded pork. Top pork mixture with coleslaw.