Mix the Rub together, then rub all over the pork.

Place in a slow cooker, pour over beer. Slow cook on low for 10 hours. Pork should be tender enough to easily shred.

Preheat oven to 180°C / 350°F.

Transfer from slow cooker into a roasting pan (reserve liquid).

Scoop fat off surface of juices in slow cooker and drizzle over pork (about 1/3 cup), then roast pork for 20 minutes.

Remove from oven, cut thick layer of fat off top and discard. Spoon over 1/4 cup fat from slow cooker juices, then roast 15 minutes.

Shred pork using 2 forks. Pour over BBQ sauce, toss gently.

Serve stuffed in sliders with Coleslaw, or make a Southern dinner plate with Coleslaw, Mac and Cheese, Corn bread, steamed corn & green beans tossed in butter, with Margaritas to quench your thirst!

Place all ingredients in a saucepan and simmer over medium heat, stirring occasionally, for 45 minutes or until thickened.

Add 3/4 - 1 cup of juices from slow cooker until sauce is syrup consistency.

Adjust to taste: sweetness with brown sugar / honey, salt and sour with vinegar. Use per recipe.