Or, I'll just reheat it, and have pulled pork! This stuff is very versatile and can be used millions of ways!
Make sure it is all covered, even the ends. Leave it uncovered, in the fridge overnight. You may have a little bit of rub leftover, and if you do, just sprinkle it over the top of the pork before you put it into the fridge.
The next morning, the you'll notice that the salt has drawn out some liquid out of the pork, and turned the rub into a paste. Great! Now, move this entire hunk of meat into your slow cooker, and turn on high for 7 hours, or low for 12 hours. Don't add any extra liquid in with this, as this will give off a lot of liquid as it cooks. I also like to put it with the fat cap on top, so that as the fat melts while cooking, it bastes itself, and keeps the meat moist! You'll know this is done, when you try to take it out of the slow cooker and the entire piece of meat just falls apart.