Ingredients
Scale
- 4–5 lb Pork Shoulder (Boston Butt)
- 1/2 cup Brown sugar
- 1/4 cup Apple cider vinegar
- 1/4 cup Soy sauce
- 3 cloves Garlic, minced
- 1 tsp Ground cinnamon (for that holiday warmth)
- 1/2 tsp Salt and 1/2 tsp Black pepper
- 1 medium Onion, sliced (optional, fits within budget)
Instructions
- Place the sliced onions at the bottom of the crockpot to create a natural rack for the meat. Remove the pork shoulder from its packaging and pat it dry with paper towels. Place the pork directly on top of the onions inside the slow cooker.
- In a small mixing bowl, whisk together the brown sugar, apple cider vinegar, soy sauce, minced garlic, cinnamon, salt, and pepper. Pour this mixture directly over the pork shoulder. Use a spoon to ensure some of the liquid coats the top and sides of the meat. There is no need to add extra water or broth, as the pork will release its own juices during the cooking process.
- Cover the crockpot with its lid. Set the temperature to LOW and cook for 8 to 10 hours. While you can cook it on high for 4 to 5 hours, the low and slow method ensures the most tender, “pull-apart” results. Resisting the urge to open the lid during cooking is vital to keep the heat trapped inside.
- Once the cook time is complete, the pork should be tender enough to fall apart with a fork. Remove the pork from the pot and place it on a large serving platter. Use two forks to shred the meat into large chunks. Drizzle a few spoonfuls of the remaining cooking juices from the pot over the shredded meat to keep it moist and flavorful. Serve immediately while hot.
- Cook Time: 8 hours 10 minutes