Ingredients
2½tbspbrown sugar,packed
2½tbspkosher salt
1½tsppumpkin pie spice,or 1 tsp cinnamon, ¼ tsp ground ginger, ¼ tsp ground cloves, and a dash of nutmeg
1½tspchili powder
1½tspfreshly ground black pepper
1tspdry mustard,ground
¼tspcayenne pepper
6lbspork shoulder,boneless, trimmed of excess fat
12ozhard apple cider,(1 bottle)
2cupsapple cider
2tbsptomato paste
3clovesgarlic
¾cupketchup
½cupbrown mustard
⅓cupbrown sugar
¼cupapple cider vinegar
¼cupWorcestershire sauce
2tspliquid smoke
¾tspkosher salt
2cupspork stock,(leftover from braising)
Preparation
In a small bowl, combine all of the ingredients for the rub.
Trim your pork shoulder of excess exterior fat.
Massage the rub into the meat.
Place the pork in a 6-quart slow cooker. Pour in both ciders.
The liquid should come about ¾ of the way up the side of the meat. The meat should not be completely submerged.
Cover with the lid, and set the slow cooker to low heat for at least 8 hours.
Let the pork with the cooking liquid cool completely while still in the slow cooker insert on the counter.
Transfer the pork to a cutting board and pour the cooking liquid into a separate storage container.
Transfer the pork back to the slow cooker insert and cover.
Refrigerate the pork and the cooking liquid overnight or up to 3 days.
When ready to serve the pork, remove it and the cooking liquid from the refrigerator.
Scrape any solidified fat from the outside of the pork and the surface of the cooking liquid.
Using the fingers or two forks, shred the pork.
This can be done right in the slow cooker, on a sheet pan, or on a cutting board.
Pick out and discard any large pieces of fat as you go.
Warm the shredded pork in the slow cooker on the Low or Warm setting while you prepare the sauce.
If the pork seems dry at any point, stir in a few tablespoons of the leftover cooking liquid.
Alternatively, warm the pork on a sheet pan covered with foil in a low oven.
Measure out two cups of the leftover cooking liquid.
In a medium saucepan over medium heat, add the tomato paste and garlic.
Whisk together and cook for about 1 minute until fragrant.
Whisk in the remaining ingredients, finishing with the reserved 2 cups of cooking liquid.
Increase the heat to medium high and bring to a gentle boil.
Reduce the sauce, whisking occasionally, about 15 minutes until it has the viscosity of thick tomato soup, but not as thick as ketchup.
Taste and adjust the seasoning as preferred.
Reserve about ½ cup of the sauce to serve in a small bowl alongside the pork.
Pour the rest of the sauce over the pork, toss to combine, and serve it to the masses.
Place a pile of pork on top of buttered, toasted buns, top with pickles, pickled onions, or extra sauce, and dig in.
