1 pork shoulder roast
2 litres unsweetend apple juice
1 medium onion, sliced into wedges
2 tbsp Weasel Creek Smokehouse rub (not yet available) or Brass Ring Original
Sprinkle the rub onto all sides of the roast, coating evenly and rub gently into the meat. Add more if desired. Place in fridge for 2 hours.
Put some onion wedges on the bottom of the slow cooker (so juice can get to all sides of the roast), place roast on the onion, add the apple juice to just cover the meat (or you can baste it during cooking as well). Turn slow cooker on low and cook for 6 - 8 hours. Pull roast out of slow cooker and start ripping the meat using 2 forks. Add some jus from the slow cooker to keep the meat moist, or add a little bbq sauce (Jimmy Fuego Magma hot sauce - just sayin') if desired.