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1
First brine the pork by placing the pork butt or shoulder in the ceramic part of the slow cooker.
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2
Add enough water and white vinegar to completely cover the pork making sure to keep the 2 to 1 ratio of vinegar to water.
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3
put in the kosher salt (kosher is important).
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4
Put the entire ceramic bowl with the pork in the refrigerator for 12 hours or anywhere up to 24 hours.
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5
Take the bowl out of the refrigerator and pour out enough liquid so that just 1/2 inch of the pork is out of the liquid.
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6
Cut the large onion into wedges.
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7
place around the sides of the pork in the liquid.
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8
Mix all the dry seasonings and the brown sugar in a small bowl.
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9
sprinkle the dry seasoning mix over all exposed pork.
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10
Put the ceramic bowl back into the cooker part of the slow cooker.
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11
Cook on high 8-10 hours or until pork is fork tender.
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12
Very carefully lift pork out of cooker and place on cutting board.
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13
Take two forks and shred the pork into strands.
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14
move the shredded pork into a large serving bowl.
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15
add 8 tablespoons of the Hickory and Brown Sugar barbeque sauce just enough to make the meat moist but not drenched.
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16
mix well.
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17
Serve pulled pork on large hamburger buns.
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18
put a bowl of Hickory and Brown Sugar Barbeque sauce on the table so family and guest can add to the sandwiches to taste.
