Mix all of the above ingredients except the pork shoulder and brandy in a small mixing bowl, mix it all well making your spice rub

Massage the spice rub all over the meat in every crevice you can find

Wrap tightly in a double wrap of plastic wrap and refrigerate for at least 3 hours, I did mine overnight. You can refrigerate this for up to 3 days

Unwrap the roast and place it in your crock pot, add 1/8 cup of Brandy and 1/8 cup of water.

Turn your crock pot on low and cook for 8-10 hours until the meat is fork-tender

Transfer your roast to a cutting board and discard all the liquid in your crock pot

Pull the meat apart with two forks or your fingers

Place all the shredded meat back in the crock pot and toss with a full batch of my Raspberry BBQ Sauce and heat on low for 60 minutes until hot.

Serve and enjoy