Mix the paprika, garlic powder, brown sugar, mustard and salt together in a bowl. Rub the spice blend all over the pork. Cover and refrigerate for at least 1 hour or up to overnight.
Pre-heat the oven to 150ºC. Put the pork in a roasting pan and roast it for about 4-5 hours. While the pork is roasting, make the barbecue sauce. Combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves. Later, after pork is ready, add also pan drippings from the pork to the sauce.
Combine the cabbage, carrots, red onion and green onions in a large bowl. In another bowl, stir together the mayonnaise, mustard, vinegar, lemon juice, and sugar. Pour the dressing over the cabbage mixture and toss gently to mix. Season the coleslaw with the celery seed, salt and black pepper. Chill for 2 hours in the refrigerator before serving.
Remove pork from the oven and allow it to rest. Place the pork on a chopping board and using two forks, shred the meat into bite size pieces, discarding any large pieces of fat. Add pan drippings from the pork to BBQ sauce. Put the shredded pork in a bowl and pour half of the sauce over. Stir it all up well so that the pork is coated with the sauce.
Prepare the Aviko Baked Potato Skins following the on pack instructions. Spoon the pulled pork mixture onto the bottom of each Aviko Baked Potato Skin and top with some slaw. Serve with the remaining BBQ sauce on the side.