Ingredients:

  • 4 - 5 lb Boneless Pork Shoulder (Boston Butt)
  • 1 Large Yellow Onion, roughly sliced
  • 3 Cloves Garlic, minced
  • 2 Tbsp Dark Brown Sugar, packed
  • 2 Tbsp Smoked Paprika (Pimentón Ahumado)
  • 1 Tbsp Coarse Sea Salt
  • 1 Tbsp Black Pepper, freshly ground
  • 1 Tbsp Dried Mustard Powder
  • 1 tsp Chili Powder
  • 1 tsp Dried Thyme
  • 2 cups Unsweetened Apple Cider
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Worcestershire Sauce
  • 2 Tbsp Cornstarch dissolved in 3 Tbsp Cold Water (optional, for thickening)

Instructions:

  1. Prep the Pork and Mix the Rub: Pat the pork shoulder thoroughly dry. In a small bowl, combine all ingredients listed for The Smoky Spice Rub (brown sugar, paprika, salt, pepper, mustard powder, chili powder, thyme). Vigorously rub the spice mixture all over the pork, pressing it firmly into every surface.
  2. Prep the Crockpot Base: Place the sliced yellow onion and minced garlic evenly across the bottom of the slow cooker insert. This acts as a protective layer and a flavor base.
  3. Load the Pot and Add Liquid: Place the seasoned pork shoulder directly on top of the onions. Pour the Apple Cider, Cider Vinegar, and Worcestershire Sauce down the sides of the pork (not directly over the rub) into the crockpot. The liquid should cover about one-third of the pork.
  4. Slow Cook: Secure the lid tightly. Cook on the LOW setting for 8 hours (or the HIGH setting for 4 hours), until the meat is fork-tender. Resist the temptation to lift the lid during cooking.
  5. Remove and Shred: Carefully lift the pork from the slow cooker and place it in a large bowl. Tent it loosely with foil and allow it to rest for 10 minutes. Using two forks, pull the pork apart until uniformly shredded, discarding any large pieces of visible fat.
  6. Prepare the Glaze Base: Skim off as much surface fat as possible from the cooking liquid in the crockpot. Pour the remaining liquid and onions into a medium saucepan.
  7. Reduce and Thicken the Glaze: Bring the liquid to a rolling boil over medium-high heat. Reduce the heat and simmer rapidly for 5-10 minutes until the liquid has reduced by about one-third. Whisk in the cornstarch slurry (if using) and continue to simmer for 1 minute until the sauce thickens slightly to a syrupy glaze consistency.
  8. Serve: Return the shredded pork to the saucepan and toss with enough glaze to coat the meat generously. Serve warm on buns or over potatoes.