Beginner's Pulled Pork by America's Test Kitchen

Because I love to cook and I love barbecue and I had requests.  Enjoy!

1/4  packed brown sugar, plus extra as needed
1/4  cup sweet paprika
1     tablespoon garlic powder
1     tablespoon onion powder
1     tablespoon ground cumin
1     teaspoon cayenne pepper
       Salt and pepper
1     (5-pound) boneless pork butt roast, trimmed and quartered
1     cup barbecue sauce, plus extra for serving
       Cider vinegar

1. Combine sugar, paprika, garlic powder, onion powder, cumin, cayenne, and 1/2 teaspoon salt in bowl. Using fork, prick pork all over. Rub sugar mixture over pork, wrap tightly in plastic wrap, and refridgerate for 8 to 24 hours. Unwrap pork and place in slow cooker.

2. Spread barbecue sauce evenly over pork, cover, and cook until pork is tender, 9 to 11 hour on low or 5 to 7 hours on high.

3. Transfer pork to large bowl, let cool slightly, then shred into bite-size pieces discarding excess fat; cover to keep warm. Let braising liquid settle for 5 minutes, then remove fat from surface using large spoon. Season with salt, pepper, sugar, and vinegar to taste.

4. Toss shredded pork with 1 cup of braising liquid; add more liquid to keep meat moist. Serve with barbecue sauce.