This is not my original recipe. For some reason I can't find it. This is a close one I found on Food Network I think, and I will be modifying it as I use it.

Note: This is a fairly complicated pulled pork recipe. It doesn't have to be this complicated though. If you are in a hurry, cut the pork shoulder into 5 or 6 large pieces, toss in the crock pot with a cup or two of liquid, the spices, and that's it. I doubt you will notice the difference from the "spice rub, brown first, whisk the liquid" version. If you are in a BIG hurry, cook on high for an hour or so first, then reduce to low. 6 hours ought to be enough. Test by pulling the pork apart with your fingers.

Ingredients

3 tablespoons light brown sugar
2 teaspoons hot paprika
1 teaspoon mustard powder
1/2 teaspoon ground cumin
Kosher salt and freshly ground pepper
1 3 -to-4-pound boneless pork shoulder, trimmed of excess fat
2 teaspoons vegetable oil
1/2 cup apple cider vinegar, plus more to taste
3 tablespoons tomato paste
6 buns
Barbecue sauce and prepared coleslaw, for serving

Directions

Combine 1 tablespoon brown sugar, the paprika, mustard powder, cumin, 2 teaspoons salt and 1/2 teaspoon pepper in a small bowl. Rub the spice mixture all over the pork.

Heat the vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides, 5 minutes. Remove the pork and transfer to a plate; whisk 3/4 cup water into the drippings in the skillet. Transfer the liquid to a 5-to-6-quart slow cooker.

Add the vinegar, tomato paste, the remaining 2 tablespoons brown sugar and 2 cups water to the slow cooker and whisk to combine. Add the pork, cover and cook on low, 8 hours.

Remove the pork and transfer to a cutting board. Strain the liquid into a saucepan, bring to a boil and cook until reduced by half, about 10 minutes. Put a cup or so of the reduced liquid back in, season with salt and vinegar. Pull the pork apart, add back into the crock pot for serving.