Place roast in a 3 to 4-quart slow cooker. Cook on High 4 to 5 hours, or on Low for 8 to 10 hours. Remove roast from cooker and discard juices. Use tongs or two forks to shred and pull apart the pork then gently stir in the BBQ sauce.

In a large bowl combine the cornmeal, flour, sugar, baking powder, and salt. Stir in the cheddar cheese.

In a smaller bowl, whisk together the eggs, milk, and canola oil. Make a well in the dry ingredients and add the wet ingredients. Stir gently until just combined. Do not overmix.

Cook the waffles in a hot, greased waffle iron until golden brown and crispy around the edges. Cut waffles into quarters.

In a large bowl, toss together the coleslaw mix and coleslaw dressing.

Top each waffle quarter with a heaping pile of pulled pork, then top with coleslaw. Serve immediately.