Ingredients
Scale
- 6 lbs Pork Shoulder (Pork Butt)
- 2 tbsp Salt
- 1 tbsp Black Pepper
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 2 tbsp Brown Sugar
- 1 Large Onion, sliced
- 1 cup Water or Chicken Broth
- 1 tbsp Apple Cider Vinegar
Instructions
- Pat the pork shoulder dry with paper towels. In a small bowl, mix the salt, black pepper, garlic powder, onion powder, and brown sugar to create a dry rub. Rub this mixture over the entire surface of the pork, pressing it firmly into the meat. Place the sliced onions at the bottom of your slow cooker or a heavy Dutch oven. Position the seasoned pork on top of the onions. Pour the water (or broth) and apple cider vinegar around the sides of the meat, being careful not to wash off the spice rub.
- If using a slow cooker, set it to “Low” and cook for 8 to 10 hours. If using an oven, cover the Dutch oven tightly with a lid and roast at 275°F (135°C) for about 6 hours. You want the pork to be completely tender and easily pierced with a fork. Once the cooking time is up, remove the pork from the heat and let it cool slightly in its own juices. This keeps the meat incredibly moist during the cooling process.
- Carefully remove the pork and shred it into large chunks or slices, removing any excess fat. Place the meat in a large container and pour the strained cooking juices over it. Cover and refrigerate for up to two days. On Christmas Day, place the pork in a baking dish, cover with foil, and heat in a 325°F (165°C) oven for 20-30 minutes until steaming hot. Serve on a large platter garnished with fresh rosemary or parsley for a festive look.
- Cook Time: 8 hours 15 minutes