Preheat oven to 400 degrees F.
In mixing bowl, cream butter. Add sugar and cream until light and fluffy. Beat in egg and extracts. Mix flour, baking powder and salt; add to butter mixture 1 cup at a time, mixing after each addition. Divide dough into 2 balls. On a floured surface, roll out one ball of dough to about 1/8 inch thick (I make my cookies a bit thicker). Dip cookie cutter in flour before each use. Bake cookies on cookie sheets 6-7 minutes.
I always use butter for baking. Butter makes a much better cookie than margarine.
If baking 2 cookies sheets at a time, trade spots in the oven halfway through baking.
These cookies bake quickly. Bake for 6 minutes and then check. You can always bake a minute longer if necessary.
These cookies will also continue baking on the cookie sheet after you take them out of the oven.
Season pork should roast with salt (Marcus uses pink himalayan salt), pepper and onion powder. Layer sliced onion on bottom of crockpot. Place seasoned roast on top and add more onion on top.
Pour in root beer/coke, lemon juice and soy sauce.
Slow cook for 7 hours, depending on size of roast.
When cooked, let roast rest for 30 minutes. Discard juice and onions.
Pull pork apart and discard fat pieces. Put pork back into crockpot with your favourite BBQ sauce (Marcus used Bull's Eye this time around). Keep warm until ready to serve.
Serve on buns with cilantro coleslaw.
Mix all ingredients together, adjusting seasoning for taste. Pour over coleslaw and mix well.
Put slaw into pulled pork sandwich. Top with French's fried onion topping.