Prep Time 20 mins
COOK Time 8 hours
Dry Rub – 1-2 tbsp light brown sugar, see note 1 – 1 tbsp kosher salt – 2 tsp ground pepper – 1 tsp smoked paprika – 1 tsp ground mustard – ½ tsp cinnamon Pulled Pork – 4 lb boneless Boston butt, or pork shoulder – 1 large sweet (Vidalia) onion, thinly sliced – 4 cloves garlic, minced – 2 sprigs fresh thyme, bundles with twine – 2 c unsweetened apple cider, see note 2 – 2 tbsp apple cider vinegar
Prepare the dry rub – combine the brown sugar and spices in a small bowl and mix until well combined.
Truss the pork, then work the dry rub into the pork on all sides.
Arrange sliced onions and chopped garlic on the bottom of of the slow cooker.
Nestle the pork into the onions with the fat cap facing up, then add apple cider, apple cider vinegar, and fresh thyme.
Cover and cook on low for 8 hours, until the pork is tender and can be easily pulled using the tines of a fork.
Remove the pork and shred (I do this on a baking sheet to easily capture the juices).
Optional – strain the braising liquid from the onions. Simmer the liquid over medium heat until reduced by a third.
Return the shredded pork, onions, and braising liquid to the crockpot and toss until well combined.
Serve on buns with apple cider vinegar coleslaw. Enjoy!