Season pork shoulder with garlic paste and yellow mustard, and your favorite dry bbq rub; place in smoker with cherry wood 8 to 10 hours or until the meat reaches an internal temperature of 202 degrees Fahrenheit. Meanwhile, mix mustard, brown sugar and vinegar until blended. Add to coleslaw blend in medium bowl; mix lightly. Refrigerate until ready to serve.

Transfer meat from the smoker to cutting board. Pull meat into shreds with your fingers. Add a couple tablespoons of barbecue sauce and mix.

Fill rolls with meat mixture and coleslaw just before serving.