Step 1

Mix together the ingredients for the Texas Dry Rub in a small bowl.

Step 2

Trim off any large excessive fat pieces from the pork roast. Rub the pork shoulder with the dry rub on all sides. Place into the slow cooker.

Step 3

Stir together the  apple cider vinegar, worcestshire sauce, and liquid smoke in a small bowl, then pour over the pork roast in the slow cooker.

Step 4

Cook on Low heat for 8 hours until tender.

Step 5

Remove the pork from the slow cooker and shred using forks. Spread the shredded pork over a large baking sheet lined with foil. Pour the remaining juice from the slow cooker over the meat.

Step 6

Broil for 5 minutes to get the crispy pieces of pork. (optional)

Step 7

Remove from oven, allow to cool for a couple minutes. Serve warm on hamburger buns, top with Texas Style BBQ Sauce! Or some Blue Cheese Coleslaw. Enjoy!