Use a boneless pork butt roast, 3–5 lbs. Pat the surface dry with paper towels. Score the meat with 1-inch crosshatch incisions to help seasoning penetrate. Season generously with salt and your dry rub. Optional but worthwhile: sear in a skillet over medium-high heat with a little oil, 2–3 minutes per side, until browned. Transfer to the slow cooker insert and have your braising liquid or aromatics ready to add.

Place seasoned roast in a 5- to 6-quart slow cooker. Add any sauce, braising liquid, or aromatics around the meat, then lid up. Set to Low — always Low. High heat won't break down the connective tissue the same way. Cook on Low for 8–10 hours. A 4-lb roast may be done in 7–8 hours; larger roasts may need the full 10. Don't lift the lid during cooking. Check doneness starting at the 7–8 hour mark. Target internal temp for pull-apart pork: 93°C (instant-read thermometer into thickest part, away from bone). If slicing only, USDA minimum is 63°C — but it won't shred at that temp. Doneness test: insert a fork into the thickest part — it should meet almost no resistance and the meat should begin falling apart. Still firm? Lid back on, cook in 30-minute increments, checking temp each time.

Once pork reaches 93°C and is fork-tender, transfer to a cutting board. Tent with foil and rest at least 15 minutes before shredding — this keeps the juices in the meat. Shred with two forks or gloved hands, pulling along the grain. Discard unrendered fat or connective tissue. Strain the cooking juices from the slow cooker insert, then toss the shredded pork back in to keep it moist. Avoid pulling below 88°C (hard to shred), cooking on High (tightens fibers), or skipping the rest (dry meat). Serve over rice, in tacos, on sandwiches, or with roasted vegetables and mashed potatoes.