Rub meat with oil and then our Southern Rub all over the surface.  Or if you want to keep it simple then just rub with 3 Tablespoons kosher salt and sprinkle with freshly ground pepper.  Wrap and refrigerate for 1 hour or preferably overnight to let the seasoning do its job.  If you are in a hurry you can cook the pulled pork right away, you'll just be missing a depth of flavor that the sit time invokes.

Remove from refrigerator and let sit at room temperature for about 30 minutes.

Lightly oil the slow cooker crock or spray with non stick spray.  Add juice to slow cooker, place meat, add honey slowly to keep flavoring on the meat, place quartered onions around the meat.  Cover.  Cook on low for 8-10 hours or high for 5-6 hours.  Test the meat at the end of the cooking time with 2 forks and see if it shreds easily.  If not and you have the time, cook for an additional couple of hours until you like the consistency of the meat.  As far as safety the meat will be fine to eat whenever the internal temperature reaches 160, but you can go all the way to an internal temperature of 195 and then the meat will be much easier to shred. 

In roasting pan, lightly oil the inside of the pan or spray with non stick spray.  Add1/2 cup juice to pan, place meat, add honey slowly to keep flavoring on the meat, place quartered onions around the meat.  Cook at 300 degrees for 4 hours.

Add the rest of the apple juice, squeeze a little more honey over the meat, cover with foil and cook an additional hour or two.

Test the meat at the end of the cooking time with 2 forks and see if it shreds easily. If not, and you have the time, cook for an additional couple of hours until you like the consistency of the meat. As far as safety the meat will be fine to eat whenever the internal temperature reaches 160, but you can go all the way to an internal temperature of 195 and then the meat will be much easier to shred.

The least messy way to cook the pulled pork is in a disposable aluminum pan.  If you don't have one then wrapping in heavy duty foil will work but the meat is harder to handle this way and the foil sometimes springs a leak.

Fire up your smoker to 275 or 300 degrees.  If you have the time 275 degrees is the preferred way but will add a couple of hours to the cooking time.  We like to use wood chunks as opposed to chips because they last for this long cooking time.  Follow directions according to the wood chip or chunk manufacturer. 

Set up the smoker for indirect heat.  I use a Big Green Egg so that means using the convEGGtor which will keep the bottom of the pulled pork from burning, it's like an outdoor convection oven.  It helps the smoke circulate around the meat adding flavor and keeping it juicy.

Cook for about 6 hours or until the meat registers 140-160.  This really isn't rocket science, as long as you keep the temperature low enough you can do most of this by feel and taste.......you do have to taste as you cook, right?

Add 1 cup apple juice,onions and honey to the meat, cover with heavy duty foil and cook an additional hour or two or more, until you reach the consistency of the meat that you desire.  Meaning is it falling apart and easy to shred, that's my barometer for when the meat is ready.

Let the pulled pork rest for about 30 minutes then transfer to a cutting board.  If you have cooked it long enough to be falling off the bone this may be a messy job, just be careful of the hot juice.  Some of the juice can be used to moisten the meat.  It will be very fatty so you may want to let it congeal and throw away the top fat layer.

Now it's time to shred the meat.  You can use two forks, using one to stabilize the meat and the other to pull away.  Using these tiny utensils adds time to the process, I like using the Wolf Claws of bigger serving forks to make this step faster.

For those that want barbecue sauce toss the meat with some sauce to moisten the pulled pork and set out the remaining sauce to add more to sandwiches.  Personally I love the pulled pork just the way it is and don't add any sauce.

Warm the buns by wrapping in foil and putting in the hot smoker or oven.  Top with that succulent meat, sauce if wanted, coleslaw and enjoy!