1 3 -to-4-pound boneless pork shoulder, trimmed of excess fat
¼-1/2 cup Almost Famous Spice Rub, as referenced/linked above
2 teaspoons vegetable oil
½ cup apple cider vinegar, plus more to taste
3 tablespoons tomato paste
1 Tablespoon dry mustard
Instructions
Heat the oil in a non-stick or cast iron skillet; add the pork and cook on medium/high heat, turning, until browned on all sides, about 5-10 minutes. Remove the meat and set on a plate for now. Whisk ½ cup water into the drippings in the skillet. Transfer the liquid to a 5-to-6-quart slow cooker.
Add the vinegar, tomato paste, mustard, and 1 to 1½ cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 6-8 hours.
Pre-heat oven to 425 degrees. Remove the pork and transfer to a jelly roll type pan. Something shallow with low sides. Put the pork in the oven for 20-30minutes. Remove from the oven and let stand 15-20 minutes. Using forks (I used my hands), pull the pork apart,l removing the fat. At this point, you can pull until it is as broken up how you like. You could give it a rough chop if the pieces are too long for your taste. Mix with onions and barbeque sauce of choice and cook for 15-20 minutes and serve on buns. Or, you could serve it as is, dressed with your sauce of choice. However you like.
Recipe by Messin' With Perfection at https://www.messinwithperfection.com/slow-cooker-pulled-pork/