Trim any large amounts of excess fat off the roast. Rub the seasoning mixture on all sides of the roast until it is covered.
Pour 2 cups of the apple cider into the slow cooker. Arrange 1/2 of the sliced onions on the bottom of the slow cooker. Place the roast into the slow cooker on top of the onions. Pour the reaming 1/2 cup of apple cider over the pork, and place the rest of the sliced onions on top of the roast. Cover and cook on low for 8-10 hours.
Remove cooked roast onto a cutting board. Roast should easily fall apart and shred. Keep about half of the remaining liquid and onions, discard the rest. Add shredded pulled pork back into the slow cooker with the reserved liquid and onions, enough to keep it all moist. Keep on warm until ready to serve.
Serve as is with sides, in a bun with BBQ sauce, in a taco, in an egg scramble, any way you like it! Enjoy!
If you have the time, once you add the rub, sear the roast in a preheated lightly oiled skillet to brown it on all sides. It will form a nice crust to lock in the spices. Optional, but delicious if you have a few extra minutes.
If you don't have my all purpose BBQ seasoning, just use a combo of the same spices, or whatever you have in the pantry. Garlic, onion, chili powder, smoked paprika, salt, pepper, cumin, dry mustard...or any combo of these!
I always have at least 2 meals worth of leftovers when I make a big roast, and love to make it into a whole new meal. Check out the links in the blog post for meal ideas!