Combine onions, broth, sugar, vinegar and cider and spread in an even layer in the slow cooker.
Pat the pork butts dry with a paper towel and rub with pork iSpice WellnessTM Pork Seasoning* making sure to get it everywhere.
Lay the pork on top of the onions and cook on LOW setting for 10 hours until fork tender.
Remove pork from slow cooker and put in a bowl. Strain the remaining liquid through a strainer, keeping the onions and liquids separate.
Pour onions into pork and shred using two forks until completely broken up.
Return 1/2 the cooking liquid to slow cooker and cook over HIGH to reduce until thickened. Add BBQ sauce to liquid and stir to combine.
Add the pork back to the slow cooker with BBQ sauce and mix well to combine.
Serve warm heaped on pretzel buns topped with coleslaw if using.
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