1.
Roast peppers and onion on low broil until skin is charred and onion is brown. Remove peppers and onion place peppers in a plastic resealable bag and let sweat. When cool, remove skin and seeds from peppers, dice peppers, onion, and garlic; set aside.
2.
Trim meat (remove fat), rub spices and brown sugar in meat set aside. Dice bacon and render in a Dutch oven until done, not crispy. Add meat, peppers, onions, garlic and chilies.
3.
Brown both sides of roast, add broth and bring to a boil. Reduce heat, cover, and simmer until meat pulls apart about 2 hours.
4.
To make slaw, slice cabbage, carrots, and celery. Add Dijon, honey, spices and adobo sauce. Mix well.
5.
Shred meat. If any liquid remains, boil off.
6.
Toast buns. Pile on a heaping amount of meat. Put a couple tablespoons of slaw on top.
7.
Pop the top of a cold one, sit down, and enjoy a great sandwich.