Score the thin layer of fat on the top of the pork butt with a sharp knife. Make a crisscross pattern over the fat only, be careful not to cut into the meat below.

Sprinkle 3 tbsp. of dry rub over entire pork butt and rub seasoning into the meat.

Heat a large skillet over medium high heat. Sear pork on all sides until deep brown all over, about 8 minutes total.

Pour apple cider and bourbon into slow cooker and turn on low. Place pork butt into slow cooker, fat side up. Sprinkle an addition 1 - 2 tbsp. (or to taste) dry rub over meat and lock lid.

Cook on low for 6 - 7 hours (or high for 3 - 4 hours). If pork does not easily fall apart after cooking time, cook an additional 30 minutes, or until pork easily separates with a fork.

Remove pork from slow cooker and set aside to rest for 10 - 15 minutes (tent with foil to keep warm). Then, gently pull apart while warm and toss with 2 cups of BBQ sauce.