1. If the pork butt is tied, remove and discard the string. Sprinkle 1 teaspoon of the salt evenly over all sides of the pork butt. 
2. Pour the barbeque sauce into the slow cooker. Place pork butt on top of barbecue sauce and turn it over to coat well in the sauce.
3. Cover slow cooker and cook on high for 4 hours or on low for 6-8 hours.
4. Meanwhile, in a medium bowl mix together brown sugar, vinegar, garlic powder, mayonnaise, and remaining ½ teaspoon of the salt to make coleslaw dressing. Cover and refrigerate until ready to serve.
5. When the slow-cooking time has been completed, transfer pork to a medium bowl. Using two forks, shred pork into bite-sized pieces. Add some of the cooking liquid to the shredded pork to moisten it to your preference.
6. Remove coleslaw dressing from refrigerator. Add cabbage and toss to coat evenly.
7. Put tortillas on a microwave-safe plate. Top with a damp paper towel. Microwave on high until heated through, about 40-60 seconds.*
8. Place about ¼ cup of the pulled pork into the center of each flour tortilla. Top them with some coleslaw, green onion, and additional barbeque sauce, if desired.

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