Carolina Pulled Pork BBQ

Instructions

1. Thaw the Pork ShoulderBe sure to thaw the 7 pound pork shoulder butt roast if it's been frozen. It can take 2-3 days.
2. Trim off Excess FatTrim off any large section of fat from the 7 pounds of pork shoulder butt roast, and discard.
3. Slice the OnionSlice the 1 large yellow onion.
4. Mix the Dry RubIn a small bowl, combine the 2 tablespoons of brown sugar, 1 tablespoon of smoked paprika, 1 teaspoon of salt, 1 teaspoon of ground black pepper, and 1 teaspoon of garlic powder. Rub this mixture all over the 7 pounds of pork shoulder butt roast in an even coating.
5. Prepare the CookerPlace the 1 large yellow onion in the bottom of your slow cooker. Add the 7 pounds of pork shoulder butt roast on top of the onion slices.
6. Mix the SauceIn another small bowl, mix together the 1 cup of apple cider vinegar, 1/4 cup of worcestershire sauce, 1/4 teaspoon of cayenne pepper, 2 teaspoons of crushed red peppers, 1 tablespoon of brown sugar, 1 tablespoon of brown mustard, and 1 teaspoon of ground mustard. Gently pour the liquid over the pork roast. You should have 2 in of liquid in the bottom, and you can add water if you need extra.
7. Slow-Cook your PorkCook covered on low for 8-10 hours, until the pork is fork-tender.
8. Shred and InfuseShred the pork shoulder butt roast with a fork, toss it in the liquid left in the slow cooker, and then cook for 15 more minutes on high.
9. ServeServe with tongs, plated or on sandwiches.