Equipment
- Slow Cooker (GreenPan)
Ingredients
- 2 Tbsp. brown sugar
- 2 tsp. salt
- 3/4 tsp. pepper
- 1 tsp. paprika
- 1 tsp. garlic powder
- 3/4 tsp. cinnamon
- 1/2 tsp. onion powder
- 4 lb bone-in pork shoulder/butt
- 2-3 cups apple cider
- 1 Tbsp. apple cider vinegar
- 1 tsp. ish seasoning salt
- Brioche buns
Instructions
- n a small bowl, add the brown sugar, salt, pepper, paprika, garlic powder, cinnamon, and onion powder. Mix it well.
- If preferred, trim any thick or excess fat off of your pork shoulder and rub with a binder (oil, hot sauce, mustard, etc.)
- Rub all sides of the pork with the dry spice mixture.
- Place the pork shoulder into your slow cooker.
- Pour in the apple cider and the apple cider vinegar and cover with a lid.
- Every slow cooker is different, but I cooked on high for 8 hours. (If yours cooks fast, choose low.)
- When you can easily remove the bone from the meat without resistance, it is ready to be removed and shredded.
- Add back into the juices and, if needed, sprinkle on a little seasoning salt.
- Serve on your favorite bun. I prefer a toasted brioche!
- Enjoy!
Notes
GLUTEN-FREE SUBSTITUTIONS: For those of you who need it, I always like to talk about substitutions to make this meal gluten-free. With this one, the only thing you need to watch for is the bun. I have not been able to find gluten-free brioche. But some of the bread and buns are getting better and better. (Canyon Bakehouse is great!)
If you make this, please leave a comment or rate the recipe below! Also, feel free to leave a comment with anything else you want me to make! I love putting my spin on classic recipes or creating new ones!
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