Ingredients:

  • 1 to 1.5 lbs Boneless Pork Shoulder (Pork Butt)
  • 1 tbsp Light Brown Sugar, packed
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Mustard Powder
  • 1 tsp Coarse Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 1/2 medium Yellow Onion, thinly sliced
  • 2 cloves Garlic Cloves, minced
  • 1/2 cup Dry Apple Cider
  • 1/2 cup Chicken or Vegetable Stock (Low Sodium)
  • 1 tbsp Apple Cider Vinegar (ACV)
  • 1 tsp Worcestershire Sauce
  • 1 Dried Bay Leaf
  • 1 tbsp Cooking Oil (Optional, for searing)

Instructions:

  1. Prepare the Rub: In a small bowl, combine the brown sugar, smoked paprika, mustard powder, salt, and pepper. Mix well. Pat the pork shoulder piece dry thoroughly and evenly coat the entire surface with the prepared spice rub, pressing gently to adhere.
  2. Optional Searing: Heat 1 tbsp of oil in a heavy-bottomed skillet over medium-high heat. Sear the pork on all sides (about 2 minutes per side) until a deep brown crust forms. Transfer the pork to a plate.
  3. Layer the Aromatics and Liquid: Place the sliced onion and minced garlic in the base of the slow cooker insert. Pour in the dry cider, stock, apple cider vinegar, and Worcestershire sauce. Stir briefly.
  4. Place the Pork: Carefully place the seasoned pork shoulder directly on top of the onions in the slow cooker. Add the bay leaf.
  5. Set and Forget: Secure the lid. Cook on the LOW setting for 6–8 hours or the HIGH setting for 3–4 hours, until the meat is falling apart easily when poked with a fork.
  6. Test and Remove: Once cooked, use tongs to carefully lift the pork out of the liquid and transfer it to a clean cutting board or large bowl. Discard the bay leaf.
  7. Shred: Using two forks, shred the pork completely. Discard any large pieces of rendered fat or gristle.
  8. Reduce (Optional but Recommended): If the cooking liquid seems too thin, pour the liquid from the slow cooker into a small saucepan and bring to a simmer over medium-high heat. Reduce the liquid by about one-third (approx. 5–7 minutes) to concentrate the flavour.
  9. Combine: Return the shredded pork to the slow cooker and toss it with 1/2 to 3/4 cup of the reduced cooking liquid until coated. Keep warm until ready to serve.