Kansas City Pulled Pork - cooking recipe

Ingredients

1/4 cup lightly packed dark brown sugar
2 tablespoons kosher salt
2 tablespoons paprika
1 tablespoon fresh ground black pepper
1 teaspoon dried thyme
2 teaspoons ground coriander
1 tablespoon dried English mustard powder
2 teaspoons fennel seeds
2 teaspoons garlic powder (or onion)
1 (3 -4 lb) boneless pork shoulder
6 garlic cloves, peeled
1 1/2 cups apple juice
1/2 cup water

Preparation

in bowl, combine brown sugar, salt, paprika, pepper, thyme, coriander, mustard powder, fennel and garlic powder.
Score diamond pattern on fatty side of pork. Insert knife into pork to create 6 small pockets; insert 1 garlic clove in each.
Rub pork all over with 8 tablespoons spice mixture; reserve rest. Wrap pork with plastic; refrigerate overnight.
Preheat oven to 350 degrees. Remove plastic from pork; place fat side up, in oven-safe insert of slow cooker. Roast in oven for 45-60 minutes. Transfer insert to slow cooker base; add apple juice and water. Cover; cook on low, turning pork occasionally, 6-7 hours. Transfer pork to cutting board, reserving cooking liquid. Roughly chop meat with cleaver.
Place meat in bowl, allow to stand 5-10 minutes. Strain off any additional cooking liquid and add it to reserved cooking liquid. Ladle 1/2 to 3/4 cup of reserved liquid back over meat. Stir in 1-2 tablespoons spice mixture. Serve with rolls and BBQ sauce of your choice.