- 3 tablespoons brown sugar
- 1 tablespoon salt
- 1 tablespoon paprika
- 1 tablespoon ground black pepper
- 1 tablespoon cayenne pepper
- 2 tablespoons white sugar
- 1 dash garlic powder
- 1 dash onion powder
- 1 (4 pound) pork shoulder roast (butt roast)
- water to cover (optional)
- 1 (18 ounce) bottle barbeque sauce
- Combine brown sugar, salt, paprika, black pepper, cayenne pepper, white sugar, garlic powder, and onion powder in a bowl until evenly mixed. Rub spice mixture over pork. Cover pork with plastic wrap and refrigerate at least 1 hour, preferably overnight.
- Place the pork into a slow cooker and add enough water to just cover the pork. Cover and cook on High for 4 hours or on Low for 6 to 8 hours.
- Transfer pork to a large bowl and shred with 2 forks; discard any bone, skin, and excess fat. Drain and reserve cooking liquid from the slow cooker. Return shredded pork to the slow cooker and stir in barbeque sauce.
- Reduce heat to Low and cook for 2 more hours. Add enough reserved cooking liquid to moisten the pork to taste.