1.   Set your slow cooker to stovetop and add the oil

2.   Pat dry the pork roast and liberally apply the dry rub with about 20-30 g (2-3 tbsp) to cover the entire surface. Rub into crevices

3.   Place pork shoulder into slow cooker and sear for about 3-5 minutes on each side to form a crispy crust all over the outside of the meat. This can be done in a frying pan on your stovetop as well

4.   In a mixing bowl add the water, tomato paste, apple cider vinegar, remaining dry rub and Worcestershire sauce. Stir well and set aside

5.   When the meat is seared, place the shoulder skin side down in the slow cooker. Stir the BBQ marinade and then pour on top of the pork roast. Place the lid on the slow cooker and set to slow cooker low setting, and set timer for about 6-8 hrs.

6.   OPTIONAL Meal 1: remove pork roast from slow cooker and cut several slices for roast dinner, Also, remove about ½ cup of the liquid to pour on top of the roast slices

7.   Pulled Pork Meal 2: If you did not want to use any part of the pork roast, just set the timer to 9 -12 hours *time will depend on weight of your roast. If you did remove some of the roast as in option 1, Put the roast pork back in the slow cooker and set for 3-4 more hours on the same setting (actual time will depend on the size of your roast)

8.   Check meat to see if it is done. Pulled pork is done when you can easily remove the big bone and the meat will fray and pull apart into ribbons

9.   Use two forks and fray the meat into thick sections and mash the fat and combine with frayed meat. Preferably fray or chop the skin into very small pieces. Either pour everything on top of the pork in a bowl or put the pulled pork back into the slow cooker. Toss to combine well. Let rest for 10 minutes before serving to allow meat to absorb some of the liquid