First, wash and pat dry the pork with paper towels and mix all ingredients for the dry rub in a medium bowl.
1 to 2 pounds pork butt, ¼ cup light brown sugar, 1 teaspoon kosher salt, 1 teaspoon seasoned salt, ½ teaspoon chipotle, ½ teaspoon dry mustard, ½ teaspoon ground cinnamon, 1 teaspoon garlic powder, ½ teaspoon ground ginger, ½ teaspoon chili powder, ½ teaspoon cayenne pepper, ¼ teaspoon ground cumin, ½ teaspoon onion powder, ½ teaspoon smoked paprika
Next, massage mixture into the pork with fingertips.
Then, place pork in a large pan or baking dish and cover with foil.
Last, place in refrigerator for at least 30 or overnight.
Barbecue Sauce
First off, combine all barbecue ingredients in a large saucepan or stockpot over medium heat.
15 ounces tomato sauce, 2 tablespoons apple cider vinegar, 1 cup light brown sugar, 2 teaspoons garlic powder, 2 teaspoons onion powder, ½ teaspoon allspice, 2 teaspoons kosher salt, 2 tablespoons molasses, 1 tablespoon Worcestershire sauce, 1 tablespoon liquid smoke, 2 ½ cups water
Now, stir to combine.
After that, bring mixture to a simmer and allow to cook for about 30 minutes.
Then, then mixture will slightly thicken as it cooks.
Lastly, remove from heat.
Cook
Start by, adding the pork and barbecue sauce to the slow cooker.
Next, cook on low for 6 to 8 hours or high for 4 to 5 hours. Meat will be done when it shreds and falls apart easily.
Then, remove from slow cooker and shred the pork.
Last, place the pork on brioche or hamburger buns and serve immediately.
Notes
The calories listed are an approximation based on the ingredients and a serving size of 4-ounces. Additionally, it doesn't include the bread or buns. The pork can be stored in your fridge for up to 3-days in a sealed container.**For extra help on the recipe, please see the post. I've added additional information that may answer any questions you have.**