For the pork, all I did was slice an onion in half lengthwise, reserving one half and slicing the other half cross-wise. I put the onion in the bottom of the crockpot, stuck a pork roast on top (I used loin because it's lean, but you could use whatever), dumped in a bottle of barbecue sauce and cooked it all on low for 8 hours or so before shredding and serving on buns.
The coleslaw was just shredded cabbage tossed with a mixture of mayonnaise, vinegar, sugar and celery seed.
The corn was fresh, cleaned and then wrapped in wax paper before being steamed in the microwave.
If you make the coleslaw right after you start the meat and just stick it in the fridge all day, you can have this dinner on the table in 10 minutes.