Ingredients

1/4 cup brown sugar
1 tablespoon chile powder 
1 tablespoon paprika 
2 teaspoons garlic powder 
2 teaspoons kosher salt 
1 teaspoon freshly ground black pepper 
1 teaspoon cayenne pepper 
1 pork shoulder roast (also called pork butt) 
4 onions, cut into halves 
1 bottle good barbecue sauce and good-quality hamburger rolls, for serving

Directions

Step 1
Stir together the brown sugar, chile powder, paprika, garlic powder, salt, black pepper and cayenne in a small bowl. Rub the mixture all over the pork shoulder. Wrap the pork in plastic wrap and refrigerate for several hours or preferably overnight.

Step 2
Preheat the oven to 300 degrees F.

Step 3
Place the pork in a large pot on a bed of the onion halves. Roast until fork-tender and falling apart, about 7 hours. Remove the pork from the pot and set it on a cutting board. Slice some of the onion.

Step 4
Place the pot on the stove over medium-high heat and add 1/2 to 1 cup of hot water. Scrape the pan to loosen up the bits and cook for 5 minutes to reduce. Pour in the barbecue sauce and stir to heat.

Step 5
Shred the meat with two forks, add the sliced onions to the pork and then toss in the barbecue sauce until it's coated to your liking! Serve on hamburger rolls.