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In a small mixing bowl whisk together salt, pepper, brown sugar, paprika, garlic powder, and cayenne pepper.
Place pork shoulder in a baking dish and rub entire roast with dry rub mixture, pressing mixture over the roast. Cover roast with plastic wrap and allow to rest in the refrigerator at least 2 hours, or overnight.
In a medium mixing bowl combine apple juice, apple cider vinegar, Worcestershire and liquid smoke.
Place roast in a slow cooker, pour several tablespoons of the apple juice mixture over the top of the roast, then pour remaining mixture on the side of the roast (I do this so all the dry rub isn't washed off the top).
Cover slow cooker and cook on low heat 8 - 10 hours.
Remove roast from slow cooker and shred (leave broth in slow cooker). Return shredded pork to slow cooker (in broth) and allow to cook 10 - 20 more minutes.
Strain most of the broth from pork (I leave about 1/2 cup), pour in barbecue sauce and toss.
Serve in buns with coleslaw if desired.