Mix the Rub together, then rub all over the pork.
Place in a slow cooker, pour over beer. Slow cook on low for 10 hours. Pork should be tender enough to easily shred.
Preheat oven to 180°C / 350°F.
Transfer from slow cooker into a roasting pan (reserve liquid).
Scoop fat off surface of juices in slow cooker and drizzle over pork (about ⅓ cup), then roast pork for 20 minutes.
Remove from oven, cut thick layer of fat off top and discard. Spoon over ¼ cup fat from slow cooker juices, then roast 15 minutes.
Shred pork using 2 forks. Pour over BBQ sauce, toss gently.
Serve stuffed in sliders with Coleslaw, or make a Southern dinner plate with Coleslaw, Mac and Cheese, Corn bread, steamed corn & green beans tossed in butter, with Margaritas to quench your thirst!
Place all ingredients in a saucepan and simmer over medium heat, stirring occasionally, for 45 minutes or until thickened.
Add ¾ - 1 cup of juices from slow cooker until sauce is syrup consistency.
Adjust to taste: sweetness with brown sugar / honey, salt and sour with vinegar. Use per recipe.
