Prepare the pork (trim fat, remove rind) and cover the meat with dry rub seasonings and place in the refrigerator for 1 hour (covered).
Heat up an outdoor grill with smoking chips (best) or a large frying pan with oil, and sear the meat on all sides on medium-high heat, for about 4 minutes all 4 sides. [This will seal in the juices of the meat while slow-cooking later in the oven]
Heat oven to 300
Transfer the meat to a large pot / pan with lid (oven proof) and add the onion, braising liquid ingredients, and seasonings. Cover and place in the oven to slow cook for 3 hours.
When done cooking, carefully remove the meat from the pan and place on a large cutting board surface. Allow the pork to cool a bit. Drain off the pan liquid.
Shred the pork using two forks. Lightly chop the shredded pieces crosswise.
Add the shredded pork back to the empty pan and lightly cover with BBQ sauce. Cover and place back into the now cooling oven for 10 minutes.
Remove from oven and lightly mix the pork. Place the pork on open buns / rolls and top with other favorite toppings (slaw, pickle, etc.).
