Ingredients

1. 5 lb Boston Butt (also called pork shoulder)
2. 1/4 cup brown sugar
3. 1 Tbs chili powder
4. 2 tsp garlic powder
5. 2 tsp salt
6. 1 tsp cayenne pepper
7. 1 onion chopped
8. BBQ sauce
9. Potato buns

For Cole Slaw:

1. 1/2 cup apple cider vinegar
2. 6 Tbs sugar
3. 1/4 vegetable oil
4. 3 tsp dry mustard
5. 3 tsp celery seeds
6. 1 1/4 lbs mixed cole slaw vegetable bag

Preparation

Clean the meat and pat dry with paper towels. Leave the fat on the meat, as it gives the dish flavor during cooking.

Mix all the herbs together and use as a dry rub over the entire piece of meat. Place in slow cooker and top with sliced onions. Pour about a cup of broth into the cooker and roast for 8 to 10 hours on low.

When done, take the meat out of the cooker and use two forks to pull the meat apart. Strain the onions from the broth into another bowl. Use a spoon to take the fat off the top of the broth and save in the fridge for another time. Place the pulled pork and onions back into the slow cooker and add as much of your favorite BBQ sauce as you prefer.

You can use the broth to keep the meat moist if you aren’t going to BBQ the meat. For example, if you are using the meat for street tacos or over risotto. Serve with cole slaw on potato bun sliders.