Naked BBQ

Directions

1. 1
   1.
2. 2
   Combine the dry rub ingredients in a small bowl.
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   2.
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   Rub the outside of the pork butt with yellow mustard.
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   Sprinkle the dry rub over the entire exterior of the pork butt, using your hands to gently push the seasoning into the meat.
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   Tightly wrap it with plastic wrap and put it into a dish so that it doesnt leak.
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   3.
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   Place dish in the refrigerator to marinate for 8 hours or overnight.
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   4.
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    Remove the marinated meat from the refrigerator, unwrap it and place it in the slow cooker.
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    Add the apple juice to the slow cooker.
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    5.
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    Cook on high for 8 hours.
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    6.
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    Carefully remove pork roast from the slow cooker and place in a large container.
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    Gently shred the pork using 2 forks to pull the meat apart.
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    7.
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    Combine the finishing seasoning in a small bowl.
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    8.
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    Sprinkle the shredded pork with the finishing seasoning.
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    9.
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    Serve on a bun or as a plate with your favorite sides and enjoy!
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    Note: I freeze parts of the shredded pork in vacuum seal bags so that we have an easy, delicious pulled pork meal ready to reheat, any night of the busy week.