Pat the pork shoulder dry with paper towels to help it brown properly.
Mix all dry rub ingredients together and coat the pork evenly, pressing the seasoning into the surface.
Heat olive oil in a large skillet over medium-high heat.
Sear the pork on all sides until browned, about 3 minutes per side. Dry rub can sear quickly, check it every 30 seconds to prevent burning. If your roast has heat-safe netting, you can leave it on during searing it helps maintain shape and makes transferring easier. Remove it later before shredding. Make sure it is heat safe, if you are unsure, it is better to remove before searing.
Place the seared pork into the slow cooker.
Pour the apple juice and apple cider vinegar around the sides of the pork rather than directly over the top to preserve the seasoning crust. Add ½ cup BBQ sauce.
Cook: LOW: 8–10 hours HIGH: 5–6 hours
The pork is done when it easily pulls apart with a fork.
