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1
Combine all dry ingredients in a medium bowl to make the dry rub (you will only use about a quarter of the amount this makes, so keep the rest on hand for your ribs or chicken or fish....).
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2
Chop the onion and place half in the bottom of your crock pot.
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3
Coat the pork with the rub.
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4
Put the pork shoulder (boneless or bone-in, it doesnt matter) on top, and top with the rest of the onion.
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5
Sprinkle more rub over everything.
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6
Pour the ginger ale over the top, cover, and cook on low for 12 hours.
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7
Remove the pork from the crock pot and transfer to a large cutting board or platter.
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8
Use two forks to shred the meat.
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9
Remove and discard the bone, if necessary.
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10
Sprinkle more rub over the shredded meat.
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11
Put the pork back in the crock pot and sprinkle with more rub.
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12
Dump in an entire bottle of BBQ sauce, give it a good stir, and cook on low for another six hours.
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13
Because the liquid will start to evaporate, I recommend stirring the pork once an hour for the first three hours, every half hour for the next two hours, and every 15 minutes for the last hour.
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14
Of course, its certainly not necessary to stir it that much, but I found that the meat started sticking to my crock pot and that stirring it certainly helped a good deal.
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15
Makes 8-12 servings and keeps well in the fridge.
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16
Enjoy!
