Pre-heat the oven to 300°F.
Begin by dry rubbing a 5-pound to 6-pound pork shoulder roast with the dry rub mixture.
Rub over the surface of the roast; cover and let sit in the refrigerator for several hours or overnight.
In a large heavy bottomed skillet, over medium heat, heat 4 tbsp. oil and brown the roast on all sides.
Transfer the roast to a roasting pan which has a cover.
Add the onions and apples to the pan.
In a small bowl. mix together the brown sugar, molasses, Worcestershire Sauce, Dijon mustard, cider vinegar, hot sauce, salt, pepper, apple juice, ginger and five spice powder.
Pour over the roast, apples and onions.
Cover with aluminum foil and the lid of the roasting pan.
Place in the pre-heated oven and roast for 4 to 5 hours until the meat is very tender and falling off the bone; remove from the oven.
Transfer the pork to a different pan, large enough for shredding; rest the meat for 20 minutes before shredding; just because we slow-cooked the meat does not mean we can skip the essential step of resting the meat; during this time juices inside the meat are reabsorbed back into the meat fibers.
Remove the braising liquid, onions and apples to a saucepan and re-cover the roast.
Skim off the excess fat and, over medium heat, reduce the liquid until it's slightly thickened.
At this point, feel free to puree the sauce, onions and apples with an immersion blender or in a food processor to reduce all to a liquid from; serve over the pulled pork.
