Ingredients

• 4 pounds pork shoulder roast
• 5 to 6 whole cloves
• 3 tablespoons Smokey BBQ Rub, recipe follows
• 2 red onions, thinly sliced
• 16 ounces barbeque sauce
• 1/4 cup sugar
• 3 tablespoons brown sugar
• 2 tablespoons dark chili powder
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon fresh ground black pepper
• 1 tablespoon kosher salt
• 1 teaspoon dry mustard
• 1/2 teaspoon cayenne pepper

Instructions

1. Stud the roast with the cloves and rub with the Smokey BBQ Rub. Place the roast in a slow cooker and top with the onions. Cover the roast with 2 cups of water and slow cook for 8 to 10 hours. Remove the pork, discard the cloves and layer of fat, as well as any water and grease remaining in the pot. When the pork is cool enough to handle, use a fork or your hands to shred and pull the meat apart. Return the meat to the slow cooker along with the barbecue sauce. Heat for 1 to 2 hours. Serve on your favorite roll.
2. Combine the granulated and brown sugars, chili powder, paprika, garlic powder, onion powder, pepper, salt, mustard and cayenne in a bowl and mix well. Store in an airtight container.