Combine Pork, Agave BBQ Sauce, and water in a slow cooker. Cook the roast on low for 6-8 hours or high for 4-6 hours. Pork should be very tender and shred easily.
While the pork is cooking, prepare the slaw. Whisk together the Coleslaw Dressing and mayonnaise. Add the coleslaw mix and toss to coat in the dressing. Refrigerate until serving.
Once the pork is finished cooking, shred using 2 forks. Toss the pork in the liquid from the slow cooker.
Serve shredded pork on buns with prepared coleslaw.
