Turn slow cooker on low if you are planning for a longer cook time (about 8 hours) or high if you need a shorter cook time (about 5 hours).
Place pork butt (or shoulder) and onions in slow cooker with onions placed around the outside edges.
Mix all seasoning ingredients (coconut sugar through cumin) in a small bowl. Take the seasoning and rub what you can on the outside of the pork. Sprinkle the remaining seasoning mix on top/over the onions.
Cover the slow cooker and cook on low for about 8 hours, or on high for about 5 hours. You'll know its done when you can easily shred with a fork.
Once cooked through, remove the pork from the slow cooker and place on a cutting board or large baking sheet. Using 2 forks, shred the meat until fully shredded. If your pork had a bone it it, discard the bone.
There will be a lot of liquid left in the slow cooker. You will want most of this for the pork. I recommend draining all but about 1.5 cups of the liquid. Add shredded pork back to the slow cooker and mix with the left over liquid and cooked onions.
Turn slow cooker to warm if you aren't going to eat right away. Store leftovers in the fridge. Pulled pork will stay good in the fridge for up to 5 days.
I prefer pork butt for pulled pork, but pork shoulder is also a great option.
Pulled pork is also great for freezing, so if you don't eat it all, you can easily freeze and take out at another time.