In a small bowl combine spice rub ingredients. Season pork shoulder liberally.
Heat a cast iron pan on medium heat, add bacon grease, and sear pork shoulder until the exterior is nicely browned (6-8 minutes per side). You want a good sear for texture contrast so take your time here, and the rest is hands off!
Once pork is thoroughly browned place it into a crockpot with the beer, vinegar, bbq sauce, splash of water, chopped onion, and apricots. Set your crockpot to low and allow pork to cook for up to 8 hours, flipping it over halfway through.
The meat should fall off the bone and shred effortlessly. Discard the cooking liquid and serve shredded pork with bbq sauce, buns, and coleslaw for a delicious sandwich!
