You can adjust the spiciness and the sweetness of the homemade BBQ sauce for this recipe by adding more or less chipotle peppers or honey. As is the sauce should be mildly spicy and just a little bit sweet.
With a sharp knife trim the pork shoulder roast to remove any excess fat and discard.
In a small bowl mix together the ingredients for the dry rub and then rub the mixture all over the pork shoulder roast.
Place the pork into a 6 quart or larger slow cooker. Cover and cook on LOW for 8 to 10 hours until the pork is fully cooked and can easily be shredded
Remove the pork from the slow cooker and shred the meat with two forks. Reserve 1/2 cup of the cooking liquid from the pork and discard the rest.
Add the shredded pork and the reserved 1/2 cup of the cooking liquid back into the crock-pot.
In a blender or food processor blend all of the sauce ingredients together until the garlic and chipotle peppers are well blended. You may need to add a splash or two extra of apple cider vinegar if things are not blending well. Be sure to scrape down the sides of the blender so everything is combined.
Pour the sauce over the shredded pork in the crock-pot and stir to coat the pork in the sauce. Cover and cook an additional 1 to 2 hours.
Serve pork on buns (gluten free if you are on a GF diet), in tortillas as a wrap or add the shredded meat to salads, quesadillas, grilled cheese sandwiches, etc.