Ingredients

• 4.5 pound pork shoulder, trimmed of excess fat
• 2 teaspoon kosher salt
• 1.5 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• 2 cup apple cider
• 0.25 cup bourbon whiskey
• 0.25 cup whole grain mustard
• 3 tablespoon maple syrup
• 2 Granny Smith apples, cored and quartered
• 1 yellow onion, peeled and quartered
• 4 garlic, smashed
• 1 teaspoon ground cinnamon
• 0.5 teaspoon ground thyme
• 1 bay leaf
• 1 tablespoon apple cider vinegar
• 2 tablespoon butter
• 2 tablespoon cornstarch
• 3 tablespoon water

Steps

1. Pat the pork shoulder dry with paper towels and place it on a cutting board.
2. In a small bowl, combine kosher salt, black pepper, garlic powder, smoked paprika, cinnamon, and ground thyme.
3. Rub the spice mixture evenly over all sides of the pork shoulder, working it into the meat.
4. Place the onion quarters and smashed garlic cloves on the bottom of the slow cooker.
5. Set the seasoned pork shoulder on top of the onions and garlic in the slow cooker.
6. Pour the apple cider and bourbon around the pork (not directly over it).
7. Add the whole grain mustard, maple syrup, bay leaf, and apple cider vinegar to the liquid.
8. Arrange the apple quarters around the pork, pressing them into the liquid.
9. Cover the slow cooker and cook on LOW for 8 hours, until the pork is extremely tender and shreds easily with a fork.
10. Using an instant-read meat thermometer, verify the pork has reached at least 190°F in the thickest part. Remove the slow cooker lid.
11. Carefully transfer the pork shoulder to a cutting board and loosely tent it with foil to rest for 10 minutes.
12. Strain the cooking liquid through a fine-mesh sieve into a large measuring cup, discarding the solids and bay leaf. You should have about 2½ cups of liquid.
13. Pour the strained liquid into a saucepan and bring it to a simmer over medium-high heat.
14. Simmer the liquid uncovered for 8 minutes, reducing it by about one-third, until it darkens slightly.
15. In a small bowl, whisk together cornstarch and water to make a slurry.
16. Slowly pour the cornstarch slurry into the simmering glaze while whisking constantly to avoid lumps.
17. Continue simmering for 2 minutes until the glaze thickens and becomes shiny.
18. Remove the saucepan from heat and whisk in the butter until fully melted and incorporated. Taste and adjust seasoning with salt or vinegar as needed.
19. Pull or shred the rested pork shoulder into large, tender pieces, discarding any bones and excess fat. Arrange on a serving platter.
20. Pour the warm apple-bourbon glaze over the shredded pork and gently toss to coat evenly.
21. Serve immediately over creamy mashed potatoes or with crusty bread, spooning extra glaze over each portion.