|1/2-4||pound(s)||boneless pork shoulder|
|1||tablespoon(s)||fresh ground black pepper|
|1/2||cup(s)||frozen apple juice concentrate|
Combine all of the ingredients from brown sugar through mesquite powder mix together. Spread over entire roast. Refrigerate roast in a Ziploc bag for up to 24 hours. Place apple juice and vinegar in a crock pot and add the spiced shoulder being careful not the lose the rub. Cook on high for two hours, then reduce to low for 10 more hours. Remove the roast and let rest for 30 minutes. Pull roast apart with two forks.