For serving: toasted, good-quality rolls and Asian Red Cabbage Slaw
Combine first 7 ingredients in a small bowl. Rub mixture all over pork. Use the entire mixture. Cover in plastic wrap and refrigerate 8 to 24 hours. Let sit at room temperature 1 hour cooking.
Place pork in 5-6 quart slow cooker. Top with onion and garlic. Stir in root beer, BBQ sauce and molasses. Cover and cook until pork is fall-apart tender, 5-7 hours* on low or 2-4 hours on high.
Transfer pork to a large cutting board. Using two forks, shred into bite-size pieces. Return shredded pork to juices in slow cooker. Let cook on warm 15-30 minutes. Serve hot with rolls and Asian Red Cabbage Slaw!
*Actual length of cooking time may vary according to individual slow cooker. The one I have gets hot so I stick to the lower end of the range.