Apple Barbecue pulled pork sandwiches

Pork
4-5 lb Bone-In Pork Shoulder Roast
1 large Onion
2 Tb Salt
2 Tb Pepper
2 Tb Olive Oil

Cooking Liquid
2 cups Apple Juice
1/4 cup Raw Apple Cider Vinegar
1 Tb Sea Salt
1 Tb Pepper
1/2 cup Organic Ketchup
1/2 Tb Unsulphured Molasses
2 tsp Worcestershire Sauce
5 Garlic Cloves (chopped)
2 Tb Whole Grain Dijon Mustard
2 Tb Honey

Bbq Sauce
4 cups Strained Cooking Liquid
1/2 cup Brown Sugar
1 cup Ketchup

For Pork
Coat/rub pork with salt and pepper.
Add oil to a large skillet and sear each side over medium high heat. (about 1-2 minutes per side)
Slice onion into rings and layer on the bottom of your slow cooker.
Transfer seared pork roast to slow cooker, placing on top of the onions.

Cooking Liquid
Combine all ingredients and pour into slow cooker.
The liquid should cover the bottom half of the pork roast.
This mixture can be made and refrigerated overnight to save time in the morning.

Cooking Instructions
Cover and cook on high heat for 6-7 hours or on low heat for 8-9 hours.
Once the pork is done and falling off the bone, remove from the slow cooker.
Transfer pork to a cutting board and pull apart.

Bbq Sauce
Transfer 4 cups of strained cooking liquid to a small saucepan and add the brown sugar and ketchup. (add a bit more brown sugar for a sweet sauce)
Bring to a boil over medium heat.
Cook for approximately 10 minutes or until thickened, stir regularly.
Toss the pulled pork with the sauce and eat as is or on a sandwich roll/bun.