Dry Rub

• 1 tablespoon ground black pepper
• 1 teaspoon cayenne pepper
• 2 tablespoons ancho chili powder
• 2 tablespoons ground cumin
• 2 tablespoons dark brown sugar
• 1 tablespoon dried oregano
• 4 tablespoons smoked paprika
• 2 tablespoons kosher salt
• 1 tablespoon granulated sugar

Other Ingredients

• 6-8lbs Bone-in Pork Shoulder (Boston Butt)
• 1 cup apple juice
• 1 teaspoon liquid smoke
• Onion

Instructions

• Combine the spice rub ingredients. Rub all over pork shoulder, making sure to really rub it into the meat. Wrap the rubbed meat in cellophane, refrigerate overnight.
• Slice onion, layer at the bottom of your slow cooker. Unwrap pork shoulder, place on top of onions. Add apple juice and the liquid smoke.
• Cook on low for 8-10 hours, or until pork easily shreds. Remove from slow cooker, shred, and mix with some classic North Carolina BBQ Sauce to keep moist. Serve by itself with BBQ Center Dip or other BBQ sauce, or put on a bun with cole slaw and serve as a sandwich.