2 tablespoons paprika 1/2 cup brown sugar 2 tablespoons onion flake 1 teaspoon celery salt 1 tablespoon garlic salt 1 tablespoon dry mustard 1 teaspoon ground black pepper 1 teaspoon salt 1 bottle BBQ sauce 1/2 cup vinegar 3/4 cup water 8-10 lbs pork shoulder

Mix all ingredients with vinegar to form a paste but not the bbq sauce. Place pork in crock pot and add the water. Rub the mixture on pork, cover and cook on low for 8-10 hours on low. If high setting about 5 hours. Once done test by sticking it with a fork to see if pulls apart easily. Most likely if using the high setting as I always use low and cook 10 hours. Remove pork, discard all but 1/2 cup of liquid. Place back in pot, shred and add bbq sauce. Keep on warm and serve.