Season pork on all sides with salt and pepper. Sear in a skillet on high heat, 2 minutes per side.
To a Crockpot, add water and the pork. Cover and cook on low 7-8 hours or until pork can easily pull apart with a fork.
Once done, transfer to a cutting board, and shred with 2 forks. Discard the bone and any excess fat.
In a medium bowl, whisk together root beer, enchilada sauce, brown sugar, garlic powder, cumin, molasses, and ½ teaspoon each salt and black pepper. Pour the sauce and pork into the Crockpot, and cook on high for 30 minutes.
Meanwhile, make the coleslaw. In a medium bowl, combine all ingredients and mix until well blended.
To assemble sandwiches, place the bottom halves of the buns on a baking pan. Top each bottom half with 2oz meat and a quarter slice of cheese. Place under the broiler for 1-2 minutes or until cheese is bubbly and toasted. Remove from the oven, top with coleslaw and the top bun and serve.