Combine brown sugar through mequite powder. Spread over entire roast. Refrigerate roast in a Ziploc bag for up to 24 hours.
Place apple juice and vinegar in a crock pot and add the spiced shoulder being careful not to lose the rub. Cook on high for 2 hours, then reduce to low for 10 more hours.
Remove roast and let rest for 30 minutes.
Pull roast apart with two forks.
Mix crema ingredients.
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