Ingredients:

  • 2 tablespoons Dark Brown Sugar (packed)
  • 1 tablespoon Smoked Paprika
  • 2 teaspoons Kosher Salt
  • 1 teaspoon Black Pepper (Freshly ground is best)
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1/2 teaspoon Ground Cinnamon
  • 4 pounds Pork Shoulder (Boston Butt), bone-in or boneless, trimmed of excess fat
  • 1 large Yellow Onion, roughly chopped
  • 3 cups Unsweetened Apple Cider
  • 1/4 cup Apple Cider Vinegar (ACV)
  • 1 tablespoon Dijon Mustard
  • 2 tablespoons Vegetable Oil or Lard (for searing)
  • 1 tablespoon Cornstarch (optional, for thickening)
  • 2 tablespoons Cold Water (optional, for thickening)

Instructions:

  1. Prep the Pork: Pat the pork shoulder dry with paper towels. Trim off any very large, solid chunks of fat, but leave a thin layer for moisture.
  2. Mix the Rub: In a small bowl, combine the brown sugar, smoked paprika, kosher salt, black pepper, garlic powder, onion powder, and ground cinnamon. Mix well.
  3. Apply the Rub: Generously coat the entire pork shoulder with the rub, pressing the spices firmly onto the surface.
  4. Sear the Pork (Highly Recommended): Heat the oil in a large skillet over medium-high heat until shimmering. Sear the pork shoulder on all sides (about 2-3 minutes per side) until a deep brown crust forms.
  5. Set the Base: Place the chopped onion at the bottom of the slow cooker insert.
  6. Add Pork and Liquid: Place the seared pork shoulder on top of the onions. Pour the apple cider, apple cider vinegar, and Dijon mustard over the meat. The liquid should come about halfway up the sides.
  7. Cook: Cover the slow cooker and cook on LOW for 7–8 hours (or HIGH for 3.5–4 hours) until the pork shreds easily.
  8. Rest and Remove: Carefully remove the pork shoulder from the slow cooker and place it on a clean cutting board. Tent loosely with foil and allow it to rest for 10 minutes.
  9. Strain the Liquid: Pour the cooking liquid through a fine-mesh sieve into a saucepan, discarding the spent onions and solids. Skim off any excess fat floating on the surface of the liquid.
  10. Reduce the Sauce: Bring the liquid to a simmer over medium-high heat. Whisk together the cornstarch and cold water (the slurry) in a small cup. Whisk the slurry into the simmering liquid and cook for 1–2 minutes until the sauce has slightly thickened and gained a syrupy, sticky consistency.
  11. Shred and Combine: Use two forks or claws to shred the resting pork. Return the shredded pork to the saucepan with the reduced, sticky sauce and toss until well coated. Taste and adjust seasoning if needed.