This pulled pork is flavored with apple cider, brown sugar and mustard. It smells great while it cooks and tastes great on sandwiches, mashed potatoes, or egg noodles. It is a great filling fall meal and is a fun departure from BBQ pulled pork.
Optional: Rub you pork shoulder with salt and pepper and brown on all sides in a little oil on a hot skillet.
In your slow cooker, mix together the onion, garlic, brown sugar, mustard, cider, vinegar, salt and pepper. Place the pork shoulder in the braising liquid and cook on low for 6-8 hours or high for about 4 hours.
Remove shoulder from the cooking liquid. Remove the grease using a fat separator or just skim it off the top of the cooking liquid. Return the defatted liquid to the crockpot.
Stir the cornstarch into a couple of Tablespoons of cold water. Add to the cooking liquid. Return the meat to the liquid, it should be tender.
Cook on high for another half hour, stirring occasionally to make sure the cornstarch doesn’t stick to the bottom. You want the cooking liquid to thicken into a gravy.
Shred pork with a couple of forks. Serve on buns, or over mashed potatoes, rice, or egg noodles.