Instructions:
- Pat the pork shoulder thoroughly dry with paper towels.
- In a small bowl, whisk together the brown sugar, smoked paprika, garlic powder, onion powder, sage, thyme, salt, and pepper to create the dry rub.
- Generously coat the entire surface of the pork shoulder with the dry rub, pressing it in firmly.
- Heat the olive oil in a large skillet over medium-high heat. Sear the pork on all sides (about 2–3 minutes per side) until a deep golden-brown crust forms.
- Place the chopped onion and smashed garlic into the bottom of the slow cooker insert. Place the seasoned pork on top of the aromatics.
- In a separate jug, whisk together the apple cider, cider vinegar, maple syrup, and Worcestershire sauce. Pour this mixture evenly over the pork.
- Cover the slow cooker. Cook on LOW for 7–8 hours or HIGH for 3.5–4 hours, until the pork is incredibly tender and easily shreds with a fork.
- Carefully remove the pork from the Crockpot and place it on a large cutting board or serving platter. Using two forks, shred the meat, discarding any large pieces of fat or sinew.
- Skim any excess fat from the liquid remaining in the Crockpot. If the sauce seems too thin, transfer the liquid to a saucepan and simmer vigorously on the hob for 10–15 minutes until it has reduced and thickened slightly.
- Return the shredded pork to the slow cooker and toss it thoroughly with about 1 to 1.5 cups of the reduced cooking liquid, ensuring the meat is moist and flavourful. Serve immediately.