• MAKE AHEAD NOTE: If you're brining the pork, plan to start 12-24 hours before cooking. The brine is optional, so if you're short on time, skip it and start with the dry rub.

Prepare the Dry Rub

• Mix all of the ingredients together in a ziploc bag. Set aside.
  1 Tablespoon Onion Powder, 1 Tablespoon Smoked Paprika, 1 Tablespoon Garlic Powder, 1 Tablespoon Chili Powder, 1 ½ Tablespoon Kosher Salt, 1 Tablespoon Pepper, 2 teaspoons Cayenne Powder, 2 teaspoons Dry Mustard, 1 Tablespoon Cumin, ½ Cup Dark Brown Sugar

For the Brine

• In a large stock pot, add the water, apple cider, salt, sugar, 3 tablespoons dry rub, pepper flakes and bay leaves.
  4 Cups Water, 4 Cups Apple Cider, ½ Cup Kosher Salt, ½ Cup Dark Brown Sugar, 3 Tablespoons Dry Rub, 2 Bay Leaves, 1 Pinch Red Pepper Flakes
• Rinse off the pork and add to the pot making sure it is completely covered in the brine and add the lid.
  5-8 Pound Pork Butt
• Place in the fridge for 12 to 24 hours.

To Cook

• Remove the pork from the brine and place in a cutting board to prep for the slow cooker.
• Pat very dry with paper towels.
• Remove 1 tablespoon of the dry rub to another ziploc and set aside for after the pork is cooked.
• Rub the remaining seasoning all over the pork and in any cracks or flaps.
• Gently pour the apple cider vinegar and orange juice in the crockpot then place the pork in the slow cooker, fat side up, for 10-12 hours on low. Note: Ours was large and took almost 13 hours so be aware of when you can finally shred it.
  ½ Cup Apple Cider Vinegar, ½ Cup Orange Juice
• Remove and shred with the juices. Add the reserved dry rub and mix into the shredded pork. Wait another couple of minutes to make sure it remains hot and then serve.