Slow Cooker BBQ Pulled Pork Sandwiches

Line a 5- to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner. Combine onions and beer in prepared slow cooker. If necessary, cut meat so it will fit in cooker. In a small bowl, combine the chili powder, teaspoon cumin, black pepper, and garlic powder. Sprinkle the mixture evenly over all sides of meat; rub in with your fingers. Place meat in cooker. Cover and cook 8 to 10 hours on low or 5 hours on high. Transfer meat to a cutting board. Pull meat apart into shreds using two forks. Return meat to the slow cooker. Stir in barbecue sauce, vinegar, honey, teaspoon cumin, and ginger gently with a rubber spatula. Heat through. Spoon meat into buns with a slotted spoon. Drizzle with sauce mixture as desired. Top with Lime Carrot Slaw. Lime Carrot Slaw: Place a bag of pre-shredded cabbage and carrots into a large bowl. In a screw-top jar, combine olive oil; lime zest; lime juice; jalapeno; honey; salt; and black pepper. Cover and shake to combine. Stir into the cabbage mixture.