Season the pork shoulder with salt, pepper, garlic powder, and onion powder.

Place the pork in a slow cooker. Mix the barbecue sauce, brown sugar, and apple cider vinegar, then pour over the pork.

Cook on low for 8 hours or until the pork is tender and easily shreds with a fork.

Once cooked, shred the pork using two forks and stir well to mix with the sauce. Keep warm.

Rinse the white rice under cold water until the water runs clear. Combine the rice and water in a pot, bring to a boil, reduce to a simmer, cover, and cook for 18 minutes or until water is absorbed. Let it sit covered for 5 minutes, then fluff with a fork.

For the coleslaw, shred the cabbage and carrot. Mix the mayonnaise, white wine vinegar, and sugar in a large bowl. Add the shredded vegetables and toss to coat evenly. Chill until serving.

Cook the sweet corn as per package instructions.

Serve the pulled pork over rice with sides of coleslaw and sweet corn.