Slow Cooker Apple Cider Pulled Pork

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  Pork Shoulder (Boston Butt)(1588g)
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  Yellow Onion
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  Apple Cider, Unfiltered(240g)
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  Vinegar, Apple Cider(60g)
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  Brown sugar(60g)
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  Cinnamon, Ground(10g)
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  2 tsp. kosher salt
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  1 tsp. black pepper
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  1 bay leaf

Instructions

1. 1Slice the onion into ½-inch rings and divide into two equal portions. Layer half of the onions across the bottom of a large slow cooker.
2. 2Place the pork shoulder on top of the onion layer, then cover completely with the remaining onions.
3. 3In a small bowl, whisk together the apple cider, apple cider vinegar, brown sugar, and ground cinnamon until the sugar dissolves. Pour the mixture over the pork and onions, ensuring the liquid surrounds the meat.
4. 4Cover the slow cooker and cook on low for 6–8 hours, until the pork reaches an internal temperature of 190°F and shreds easily with a fork.
5. 5Transfer the pork to a cutting board and use two forks to shred it into bite-sized pieces, discarding any large fat deposits.
6. 6Return the shredded pork to the slow cooker and toss thoroughly in the cooking liquid until evenly coated.
7. 7Divide the pulled pork and sauce evenly into 6 airtight containers while still hot. Cool to room temperature before sealing, then refrigerate for up to 4 days or freeze for up to 3 months.
8. 8To reheat, thaw overnight in the refrigerator if frozen, then warm in a skillet over medium heat for 3–5 minutes, stirring occasionally, until heated through.