Slow-Cooker BBQ Pork Shoulder Sandwiches

Combine the dry rub ingredients in a small bowl. Rub pork shoulder all over with 1/2 the dry rub and set aside to marinate for 15-30 minutes. Store the remaining dry rub in an air tight container for future use. In the base of the slow cooker, layer the onions. Then, set pork in a slow cooker and add garlic, bay and thyme. Then, cover with apple juice and chicken stock. Top with water if necessary to just cover 3/4 of the pork. Set to low and cook for 6-8 hrs (until pork is just about falling apart). When done, remove pork and set in a shallow baking dish. Chop and add 1/2 of the BBQ sauce. Serve on toasted whole wheat buns with extra sauce and pickles on the side.

To make barbecue sauce: Wrap the bacon around the thyme sprigs and tie with kitchen twine. Heat 2 tsp. olive oil in a saucepan over medium heat. Add the thyme bundle and cook slowly for 3-4 minutes. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the rest of the sauce ingredients, stir and turn the heat down to low. Cook slowly for 20 minutes. Strain the sauce to remove the bacon, thyme and onion.