Slice onion and place slices on bottom of crock pot, generously rub pork shoulder with Pork Rub and place in crock-pot over onion slices, fill crock pot ¾ of a cup with water and 1 cup apple cider vinegar.
Cook on low 8-10 hours or high 5-6
Drain and discard liquid and onions. Shred pork with two forks.
Return to crock pot. Add one full bottle Stubb’s Original BBQ Sauce, 7 tbsp. brown sugar and 1 ½ Tbsp. Paprika. Cook on low for 2 hours.
Serve with buns or tortillas. Leftovers make great enchiladas too!