Place the roast in the crock pot.
In a small bowl combine together the 6 dry ingredients for the dry rub.
Coat roast all over with the dry rub mixture.
Heat the oil and garlic in a large skillet and cook until garlic is fragrant.
Add the roast and brown on each side over medium heat.
Once browned place back into the crock pot.
Whisk the broth, vinegar, red pepper in small bowl then de-glaze the skillet used and pour sauce over the roast.
Cover and cook on high 5 hours or low for 10.
Shred meat with two forks and keep warm until ready to serve.