Ingredients:

  • 4 lb Pork Shoulder (Boston Butt)
  • 2 tsp Coarse Sea Salt, divided
  • 1 tsp Freshly Ground Black Pepper, divided
  • 1 Tbsp Smoked Paprika
  • 1 large Yellow Onion, roughly chopped
  • 4 cloves Garlic, minced or crushed
  • 1 medium Butternut Squash, peeled, seeded, and cut into 1-inch cubes
  • 2 cups Unfiltered Apple Cider (non-alcoholic)
  • 1 cup Chicken Stock (low sodium)
  • 2 Tbsp Apple Cider Vinegar
  • 2 Tbsp Dijon Mustard
  • 2 Tbsp Dark Brown Sugar
  • 1 Tbsp Dried Sage
  • 1 tsp Dried Thyme
  • 1 Bay Leaf
  • 2 Tbsp Cornstarch (Cornflour)
  • 2 Tbsp Cold Water

Instructions:

  1. Prep the Pork: Pat the pork shoulder dry thoroughly. Combine 1 tsp salt, 1/2 tsp pepper, and the smoked paprika. Rub the seasoning mixture generously over the entire surface of the pork.
  2. Layer the Aromatics: Place the chopped onion and minced garlic evenly across the bottom of the slow cooker insert.
  3. Build the Liquid Base: In a separate jug, whisk together the apple cider, chicken stock, apple cider vinegar, Dijon mustard, brown sugar, dried sage, and dried thyme. Add the remaining salt and pepper.
  4. Load the Crockpot: Place the seasoned pork shoulder directly on top of the onions and garlic. Pour the liquid mixture over the pork. Tuck the bay leaf down the side.
  5. Add the Squash: Place the cubed butternut squash around the sides and on top of the pork.
  6. Cook: Cover the slow cooker. Cook on LOW for 7 to 8 hours or on HIGH for 3.5 to 4 hours, until the pork shreds easily with light pressure.
  7. Remove and Shred: Carefully remove the pork shoulder from the slow cooker and place it on a large cutting board. Discard the bay leaf. Use two forks to shred the meat thoroughly.
  8. Thicken the Sauce (Optional): Turn the slow cooker setting to HIGH. In a small bowl, whisk the cornstarch and cold water until smooth (the slurry). Slowly pour the slurry into the liquid remaining in the crockpot. Stir and allow the sauce to simmer on HIGH for 5–10 minutes, or until slightly thickened.
  9. Recombine and Serve: Return the shredded pork to the thickened sauce and stir gently to coat everything, including the soft butternut squash. Taste and adjust seasoning if necessary before serving.