Combine all dry ingredients in a medium bowl to make the dry rub (you will only use about a quarter of the amount this makes, so keep the rest on hand for your ribs or chicken or fish….).

Chop the onion and place half in the bottom of your crock pot. Coat the pork with the rub. Put the pork shoulder (boneless or bone-in, it doesn’t matter) on top, and top with the rest of the onion. Sprinkle more rub over everything. Pour the ginger ale over the top, cover, and cook on low for 12 hours.

Remove the pork from the crock pot and transfer to a large cutting board or platter. Use two forks to shred the meat. Remove and discard the bone, if necessary. Sprinkle more rub over the shredded meat. Put the pork back in the crock pot and sprinkle with more rub. Dump in an entire bottle of BBQ sauce, give it a good stir, and cook on low for another six hours.

Because the liquid will start to evaporate, I recommend stirring the pork once an hour for the first three hours, every half hour for the next two hours, and every 15 minutes for the last hour. Of course, it’s certainly not necessary to stir it that much, but I found that the meat started sticking to my crock pot and that stirring it certainly helped a good deal.

Makes 8-12 servings and keeps well in the fridge. Enjoy!