Wash and dry all produce. Lightly oil the grill. While you prep, preheat the grill to 500°F over medium-high heat. Peel, then cut half the onion into 1/4-inch slices (whole onion for 4 ppl). Drain pickles, reserving any pickle juice. Pat pork dry with paper towels. Add pork, 1 tbsp oil (dbl for 4 ppl) and BBQ Seasoning to a medium bowl. Season with salt and pepper, then toss to coat. Set aside. Halve rolls.

Add onions, pickle juice, 1/4 tsp sugar (dbl for 4 ppl) and half the vinegar to a small bowl. Season with pepper, then toss to coat. Set aside to pickle. Add coleslaw cabbage mix, half the mayo, remaining vinegar and 1/2 tsp sugar (dbl for 4 ppl) to a large bowl. Season with salt and pepper, then toss to combine. Set aside.

Add pork to one side of the grill. Close lid and grill, flipping once, until cooked through, 4-6 min per side.** When pork is almost done, brush one side with some BBQ sauce, then flip. Grill for 30 sec, then repeat with other side.

When pork is almost done, add rolls to the other side of the grill, cut-side down. Close lid and grill rolls until toasted, 1-2 min. (TIP: Keep an eye on rolls so they don't burn!)

Transfer pork to a plate and rest for 1-2 min. Meanwhile, stir remaining BBQ sauce and remaining mayo together in another small bowl. Thinly slice pork. Drain pickled onions, discarding liquid. Spread BBQ mayo over bottom rolls, then stack with pork, pickles and pickled onions. Close with top rolls. Divide BBQ pork sandwiches and creamy slaw between plates.