Mix the ingredients for the rub in a small bowl.
3 tbsp black pepper, 3 tbsp brown sugar, 3 tbsp smoked paprika, 2 tsp course salt, 1 tsp cayenne pepper, 1 7 to 8 lb pork shoulder
Mix the ingredients for the liquid mop in a medium bowl.
1 cup apple cider, 2 tbsp Worcestershire sauce, 2 tsp vegetable oil, 1 tbsp black pepper, 1 tbsp salt
Press the rub into the meat and place it in the slow cooker.
Pour the liquid mop over the meat.
Cook on LOW: Bone-in: 10 hours. Boneless: 8 hours.
When the meat is almost done, put all the Carolina BBQ sauce ingredients in a medium saucepan and heat over medium heat for about 10 minutes. Set aside to cool.
1 ¼ cup apple cider vinegar, ¾ cup ketchup, 1 tbsp brown sugar, 1 tsp salt, ½ tsp crushed red pepper, 1 cup BBQ sauce
Carefully remove meat from the cooker.
Discard all but about 1 cup of the liquid (set aside).
Shred the meat from the bone using two forks.
Place the meat back into the cooker and add the reserved liquid.
Mix in 2 cups of the Carolina BBQ sauce and cook for another 30 minutes.
Toast the buns on a grill or a hot skillet and then butter them, if desired.
8 buns
Place shredded pork onto toasted buns and top with extra sauce and coleslaw. Coleslaw
Pass the remaining sauce in a separate dish.