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.