Preheat oven to 400°F.
In a small bowl, mix the paprika, garlic powder, onion powder, cayenne pepper (if using), brown sugar, salt, and black pepper. Remove any excess fat from the roast. Drizzle with olive oil over the roast and in the pot and add the rub spice blend all over the pork roast. Allow the roast to sit for a minimum of one hour or overnight in the refrigerator, covered.
Remove the pork roast from the refrigerator and allow to sit at room temperature for 20-30 minutes. Place the onions and apples under and around the roast, then pour in the apple cider, water and brandy if using around the roast.
Place the roast in the oven for 1 hour without a lid. Reduce the heat to 300℉ and cook for another 2½-3 hours with lid on. Remove from the oven and test the roast with a fork and if it pull apart easily, it's done! Allow to rest on the cutting board, cover with foil.
To make the gravy, take the reserved liquid and pour into a small sauce pot, using a strainer to catch the caramelized onions and apple slices. Add about 1/4- 1/2 of chicken broth if there isn't enough reserved liquid. Mix together the starch and water, bring the liquid to a low boil and add the starch. Allow it to boil for 2 minutes until it thickens. Add the gravy to the shredded meat and carefully mix in.
To serve, add some shredded pork to a hamburger/brioche/pretzel bun, add the caramelized onions, and a large spoonful of the coleslaw, and place the other half of the bun on top. Serve with veggies, avocado, Yukon gold fries or sweet potato fries. Enjoy!!
