Mix hickory salt with apple juice and inject roast. Rub with olive oil, then bbq rub. I put in a bag and marinated all night in fridge. Take out and bring to room temperature, put a few T of butter in a skillet on medium heat. Sear roast on all sides, about 3-4 minutes. Place in crock pot, pour vegetable juice around it. Cook on high 4-6 hours. Remove and pull pork. Before serving, toss with bbq sauce below.
1 c brown sugar
2 T Cayenne pepper, chili powder, kosher salt, coarsely ground pepper,dry mustard,onion powder and garlic powder. Mix well
1 quart white vinegar
1 T kosher salt, ground black pepper, red pepper flakes.
Put in a pan and stir until salt is dissolved and spices have infused with the vinegar. Can be kept in fridge up to a year.
*** If you can't find the hickory salt, take kosher salt, add hickory smoke, spread on a pan, bake about 15 minutes or until dry.
Serve on buns