Stir together roast and barbecue sauce in a large skillet over medium-low heat. Cook, stirring occasionally, 8 to 10 minutes or until thoroughly heated.
Meanwhile, place buns on a baking sheet.
Bake at 375 for 6 to 8 minutes or until golden brown.
Cut buns in half lengthwise.
Layer pork on bottom halves of buns. Top each with 1 heaping tablespoonful Creamy Slaw; cover with top halves of buns.
Serve with remaining slaw.
*1 1/2 lb. thinly sliced Slow-Cooker Pork Butt Roast may be substituted.
