Ingredients:

  • 3-4 lb (1.35-1.8 kg) boneless pork shoulder, trimmed
  • 1 tbsp (15ml) olive oil
  • 1 large onion, chopped
  • 2 cloves garlic, minced
  • 1 tbsp (8g) smoked paprika
  • 1 tsp (3g) ground cumin
  • 1/2 tsp (2g) chili powder
  • 1/2 tsp (2g) dried oregano
  • 1/4 tsp (1g) cayenne pepper (optional)
  • 1 tsp (6g) salt
  • 1/2 tsp (2g) black pepper
  • 1 cup (240ml) apple cider
  • 1/2 cup (120ml) apple cider vinegar
  • 1/4 cup (60ml) brown sugar, packed
  • 2 tbsp (30ml) Worcestershire sauce
  • 1 tbsp (15ml) Dijon mustard

Instructions:

  1. Heat olive oil in a large skillet over medium-high heat. Season pork shoulder with salt and pepper. Sear on all sides until browned (about 3-4 minutes per side).
  2. Place chopped onion and minced garlic in the bottom of the crockpot.
  3. Place seared (or unseared) pork shoulder on top of the onion and garlic.
  4. In a small bowl, combine smoked paprika, cumin, chili powder, oregano, and cayenne pepper (if using). Rub the spice mixture all over the pork shoulder.
  5. In a separate bowl, whisk together apple cider, apple cider vinegar, brown sugar, Worcestershire sauce, and Dijon mustard.
  6. Pour the cider glaze over the pork shoulder in the crockpot.
  7. Cover and cook on low for 8 hours or on high for 4 hours, or until the pork is easily shredded with a fork.
  8. Remove the pork shoulder from the crockpot and place it on a cutting board. Use two forks to shred the pork into bite-sized pieces. Discard any large pieces of fat or gristle.
  9. Return the shredded pork to the crockpot with the cooking liquid. Stir to combine. Let it simmer for another 30 minutes to absorb the glaze and flavours.
  10. Serve hot on buns, over rice, or in your favourite way.