In a mixing bowl, combine the brown sugar substitute, paprika, cayenne, garlic powder, oregano, onion powder, chili powder, cumin and salt and pepper to taste.
Drizzle the pork shoulder in 2 Tbsp of the olive oil, and rub with the brown sugar mixture thoroughly.
Heat the remaining olive oil in a skillet over medium high heat.
Sear the pork on all sides in the skillet, careful not to leave it in place too long to avoid the sugar burning.
Transfer the pork to the crockpot, and place a tiny amount of water in the bottom.
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