This was a cover recipe years ago from Family Circle magazine. It makes the best barbecue sauce ever. The pork is ridiculously tender. You can easily adjust ingredients to accommodate dietary needs: organic ketchup, sugar substitute, horseradish mustard, etc.
Place pork on a plate or cookie sheet. Rub all surfaces of pork with paprika and seasoned salt. Heat 2 tbsp. oil in a non-stick skillet over medium-high heat. Brown pork on all sides, searing in juices.
In a saucepan, heat 1 tbsp. oil over medium heat. Add onion and cook for five minutes or until onions become clear. Stir in vinegar and ketchup, then gradually stir in brown sugar and mustard with a whisk. Once fully incorporated, raise heat to high and bring mixture to a boil. Once bubbling, reduce heat and simmer 5 minutes.
Transfer pork to a slow cooker and cover meat with sauce. Cover crock pot and cook on HIGH for 6 hours or low for 8 hours.
Remove pork when done and allow to cool for about 15 minutes. Using a fork, shred the pork from the shoulder or serve pork chops whole. Stir sauce and cover meat with sauce from cooker.