For the Pulled Pork:

1. If your slow cooker has a sear option, preheat to this setting. If not, preheat a large skillet over medium-high heat.
2. Add the oil.
3. Meanwhile, pat the pork all over with paper towels to dry excess moisture. In a small bowl, combine the spices, salt, and pepper. Rub the mixture all over the pork.
4. Add the pork to hot oil and sear on all sides until deeply golden brown, about 2 minutes per side.
5. Adjust the slow cooker setting to LOW (if using a skillet, transfer the pork to the slow cooker at this time and set it to LOW).
6. Add in the onions, beer, brown sugar, and BBQ sauce. Gently stir to combine and turn the pork shoulder a couple times so it is coated in the cooking liquid.
7. Cover and cook on LOW for 8-10 hours (or on high for 5-6) or until the pork is tender, falling apart, and easily shreddable. If possible, turn the pork once or twice during the cooking time.
8. Remove the pork from the pot and shred. Meanwhile, ladle some of the cooking juices in a measuring cup and whisk in the cornstarch until fully dissolved.
9. Pour the mixture back into the other juices in the pot and stir to combine. If you have a simmer option on your slow cooker, use it to simmer the sauce until thickened and glossy. If you don’t have this option, transfer all the juices to a saucepan set on the stove and simmer.
10. Toss the shredded pork in the reduced sauce and keep warm until you are ready to serve.

For the Irish Cheddar Fondue:

1. Melt the butter in a medium pot over medium heat. Once it is melted, whisk in the flour to form a roux. Cook, stirring constantly, for a few minutes to cook out the raw flour flavor.
2. Slowly stream in the milk, whisking constantly. Cook over medium-low heat, stirring constantly, until the milk begins to thicken. Cook until it coats the back of a spoon.
3. Stir in the cheese, heavy cream, mustard, and a pinch each of salt and pepper. Stir well to incorporate everything and until the mixture is smooth and melted and creamy.
4. Season, to taste, with more salt and pepper. Keep warm to serve with the sandwiches.

To Serve:

Pile the pulled pork on the rolls and top with the cabbage and pickles. You can either spoon some of the fondue directly on the sandwiches or serve it on the side for dunking.