1. Preheat oven to 425 degrees F
2. Combine all of the slaw ingredients in a sealable tupperware container. Shake to ensure all ingredients are well mixed and coated.
3. Fill a small bowl with water and set next to the egg roll wrappers.
4. Place approximately 1 tablespoon of the pulled pork in the center of each egg roll wrapper. (Make sure the pork isn't too saturated with barbecue sauce, extra moisture will ruin the wrappers.)
5. Add a teaspoon to two teaspoons of coleslaw on top of the pork. Press down slightly.
6. Roll the wrappers up around the pulled pork and slaw filling, folding the corners inward to create a closed roll. Here is a good visual guide to help. Dip a finger in the water and run the finger along the edges of the egg roll seams to seal. Place egg rolls on a greased baking sheet, seam side down.
7. Spray or brush the rolls with additional oil. Bake the egg rolls for approximately 20 minutes, turning half-way through, or until golden brown.
8. As the egg rolls bake, combine the dip ingredients in a bowl, mixing well.
9. Serve the egg rolls warm with the dipping sauce.

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If making the Crock Pot Pulled Pork:

1. Combine all of the ingredients in a low cooker on high for 2 1/2 hours. Shred the pork, switch the pot to low, and return to the slow cooker for about an hour or until ready to use.