Rub the pork generously with salt and pepper. Place in a slow cooker and pour one bottle of MAUI SAUCE over top. Cover, and cook on high until falling apart, 3-5 hours, depending on size. Once the pork can be pulled apart easily with a fork, remove it from the slow cooker and shred completely. Transfer to a large bowl and pour over with the second bottle of MAUI SAUCE. Mix well.
While pork is cooking, place the onions in a large mason jar and pour over with vinegar until completely covered. Season with salt and pepper. Cover and refrigerate until ready to use.
Combine the cabbages in a large bowl and mix in ¼ cup of the mayonnaise, lime juice and cayenne. Season with salt and pepper. Cover and refrigerate until ready to use.
Cut the buns in half and spread each half with mayonnaise. Place under a broiler or set on a grill until lightly browned and a bit crispy.
Pile each bun with pork, ‘slaw and onions. Serve immediately.
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