2.Season pork. Heat oil in a large heavy-based saucepan over high heat; cook pork 2 minutes each side or until browned. Add onion, garlic and herbs; cook, stirring, 2 minutes or until softened. Add stock and the water; bring to the boil. Cover; cook in oven for 2 hours. Remove the lid; cook a further 1 hour or until pork is tender.
3.Meanwhile, make cabbage and radish coleslaw. Combine ingredients in a large bowl; season to taste. Refrigerate until ready to serve.
4.Remove pork from pan, cover with foil; set aside. Strain pan juices into a bowl; reserve 1 cup of the juices.
5.Make balsamic honey barbecue sauce. Heat oil in a large saucepan over medium heat; cook onion and garlic, stirring, until softened. Add remaining ingredients and reserved pan juices from pork; bring to the boil. Reduce heat to low; simmer, uncovered, 15 minutes, stirring occasionally, or until reduced by half. Season to taste.
6.Shred pork and stir through barbecue sauce. Sandwich buns with pork and coleslaw.
