What you need:
4 pounds boneless pork butt or pork shoulder, butterfly the meat and bring back together
1 tablespoon brown sugar
1 tablespoon Kosher salt
1 tablespoon smoked paprika
1 teaspoon cumin
1 tablespoon hot paprika
1 tablespoon cooking oil
2 yellow onions, sliced thin
3 garlic cloves, smashed
1 cup chicken broth
Your favorite BBQ sauce to taste
Heat a large, heavy-bottomed pan over medium heat; season the pork all over with all the spices; add oil to the pan and sear the pork all over until golden brown.
Place the onions, garlic then pork in the slow cooker. Pour about 1 cup of chicken broth over the pork and cook on low for about 8 hours until the meat is falling apart.
Remove the meat and allow to cool a little. Remove and discard any fat cap and pull apart the meat, top with the cooked onions.
Mix in the BBQ sauce and serve on toasted challah or brioche buns with your favorite coleslaw, pickles or both.