Place the pork, liquid smoke, water and seasoning in a crock pot. Cook on low for 6-8 hours or until pork shreds easily. Shred pork and keep in the juices in the crock pot. Prepare the coleslaw for serving.
Prepare the vegetables and pineapple and place in a serving bowl. In a seperate bowl whisk together the dressing ingredients and pour over the slaw. Toss to combine.
To prepare the sandwiches place a portion of the shredded pork on the roll. Top with some of the slaw and then drizzle with barbeque sauce. Serve warm or cold.