Prepare the pork, by seasoning generously with seasoned salt.
Cook in the slow cooker for 8-10 hours on low, or until you can easily shred with a fork.
Shred all the pork, place it in a pan on low heat to maintain warmth.
Add barbecue sauce (about 2 1/2 cups, or to taste) and stir to combine.
For the slaw:
Combine mayonnaise, mustard, vinegar, honey and salt together and stir well.
Add the broccoli slaw to the dressing and toss to coat.
Garnish with poppy seeds.
Grill hot dogs until hot throughout and plump.
Top each hotdog with bbq pork and creamy cole slaw, garnish with more poppy seeds if desired.