1/4 C packed brown sugar
2 Tbsp each paprika and dried minced onion
1 1/2tsp chili powder
1 1/2tsp salt
1/2 tsp garlic powder
1/2 tsp allspice (optional)
4lb bone in pork shoulder roast
3/4C apple cider vinegar
24 small dinner rolls
Line a 4-qt or larger slow-cooker with liner. Mix 1 Tbsp of brown sugar, paprika, minced onion, chili powder, salt, garlic powder and allspice. Sprinkle 1 Tbsp into bottom of slow-cooker. Rub remaining mixture over pork. Add vinegar and remaining brown sugar to slow-cooker; stir to mix. Add pork.
Cover and cook on low for 8 to 10 hours until pork is fork-tender. Remove pork to cutting board and pull into shreds. Return to slow-cooker.
Put about 1/4C onto each bun bottom. Top with bun tops.