Apple Cider Crockpot Pulled Pork

Make the rub. In a small bowl, combine the light brown sugar, smoked paprika, salt, black pepper, and onion powder.
Rub it into the meat. Place the pork shoulder in your crockpot, fat side up, and rub the dry rub into the meat. Carefully pour ½ cup of apple cider around the meat.
Cover and cook on low for 8-10 hours or high for 4-6 hours. I recommend cooking low and slow for the most tender pulled pork.
Make the sauce. While the meat is cooking, make the sauce. In a medium bowl, stir together the apple cider, vinegar, red chili sauce, tomato paste, maple syrup, smoked paprika, roasted minced garlic, and black pepper until well combined and smooth. Cover and keep in the fridge until ready to use.
Shred. Once the meat is cooked to an internal temperature of about 200 degrees Fahrenheit, it's ready to shred. Let it rest for 15-20 minutes. Use forks or a shredding tool to shred the pork in the crockpot, discarding excess fat, and then allowing the pork shreds to rest with the juices released during cooking. If you think there's too much liquid in the crock pot, you can drain a bit of it before adding the sauce.
Add the sauce. Stir well and add half of the sauce, continuing to add more until you achieve the consistency you prefer. Serve the remaining sauce on the side.
Serve. Serve warm with buns or on its own.