Trim excess fat cap from pork butt. Set aside.
In a food processor, crush apple chips to powder. Transfer to a medium bowl.
Add brown sugar, cinnamon, salt, pepper, paprika, nutmeg, cloves and mustard.
Rub mixture into all sides of the pork butt and place in slow cooker.
Pour Liquid Smoke over meat.
Place apple wedges around meat.
Pour apple cider over pork.
Cover and cook on high for 4- 5 hours.
Drain most of liquid.
Transfer from slow cooker to large platter.
Allow to cool until comfortable to handle.
Remove bones and shred meat with 2 forks.
Serve with your favorite sweet barbeque sauce.