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Export 8 ingredients for grocery delivery
Step 1
In a small bowl, mix together 2 teaspoons kosher salt, 2 teaspoons smoked paprika, 2 teaspoons onion powder, 2 teaspoons garlic powder, 1 teaspoon black pepper, ½ teaspoon cayenne pepper, and 2 tablespoons brown sugar.
Step 2
Remove a 3-4 pounds boneless pork shoulder roast (pork butt) from the packaging and pat it dry with a paper towel. Rub the spice mixture all over the pork roast, generously coating.
Step 3
Lay out the diced 1 large yellow onion on the bottom of the slow cooker, pour in 1 cup 100% apple juice, and place the seasoned pork on top of the onion.
Step 4
Cover and cook on low for 8-10 hours. Once the pork has reached 200-210℉ (97-100℃) remove it from the slow cooker and place it into a large bowl and let it rest for 15-20 minutes.
Step 5
Strain cooking sauce over a large bowl to remove onions. If you want to remove some of the fat that rendered into the cooking liquid, place the liquid in the freezer for 5-10 minutes, then scoop the solidified fat off the liquid.
Step 6
Add ¼ cup of the cooking liquid over the pork, and shred the pork using 2 forks, a handheld kitchen mixer on medium-low speed, or a stand mixer on low speed with a paddle attachment. Add in additional cooking liquid and/or barbecue sauce as desired.
Step 7
You can opt to place the shredded pork back in the crockpot and keep on warm for 2-3 hours if desired. Serve as desired.