Rinse pork in cool water, and pat dry with paper towels.
Generously coat pork on all sides with dry rub, using more as needed.
In a 6-quart slow cooker, place pork, fat side down. Cover and cook on high until tender, 8 to 9 hours.
Remove pork from slow cooker, reserving cooking liquid, and let stand until cool enough to handle, about 30 minutes. Shred or chop meat, discarding the bone, and stir in 1 cup reserved cooking liquid, or more if needed, to moisten, if desired.
Notes
*Brenda uses Dixie Dirt.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/brenda-gantt-red-neck-nachos/