Mix the brown sugar, salt, pepper, onion powder, garlic powder and chipotle chile powder together in a small bowl. Rub the outside of the pork with spices.
Pour the apple cider vinegar and water in the bottom of your slow cooker and carefully place the pork inside the slow cooker, careful not to wash off the spices.
Cook on LOW for 6-8 hours until internal temperature reaches 190 degrees F (for smaller roasts, check the temperature earlier to prevent over cooking). Remove pork and let rest for 20 minutes before shredding with two forks. Add juices from the slow cooker as desired.
Serve the pulled pork on a toasted bun with Colby-Jack cheese and bbq sauce. Enjoy!
You can freeze any leftovers in an airtight container for up to 3 months.