Method

1. In a Pyrex measuring cup, make the dry by mixing together the light brown sugar, smoked paprika, kosher salt, garlic powder, onion powder, chili powder, black pepper and cayenne pepper.
2. Pat dry the pork butt with paper towels and liberally sprinkle with the dry rub all over the roast. Typically whatever sticks to the meat is just the right amount of rub the meat requires. Cover with plastic wrap and refrigerate 12 hours or overnight.
3. Remove the pork from the refrigerator and allow it to rest at room temperature an hour before cooking.
4. In a bowl, mix the BBQ sauce, light brown sugar, apple cider vinegar, yellow mustard, Worcestershire sauce and thyme. Set aside.
5. Place the pork butt roast in the crock pot, fat side up. Pour half the sauce and top with the sliced onions and minced garlic. Cover and cook on high for 6-7 hours or until the bone can be easily removed, or the meat is fork tender, if boneless.
6. Once tender, remove the meat and place on a cutting board. Pour the liquid into a sauce pan, remove the fat and reduce the liquid down while you shred the pork, stirring occasionally.
7. Return the pulled pork to the crock pot, add the reserved sauce and about ¼ - ⅓ cup of the reduced liquid. Stir and you’re ready to serve!