Instructions
Prep the Meat: Pat the pork butt dry with paper towels. Rub the brown sugar (or dry rub) all over the meat, pressing it into the surface so it sticks.
Slow Cooker Setup: Place the seasoned pork into the slow cooker. Carefully pour the apple cider around the sides so you don’t wash all the seasoning off the top.
The Long Wait: Cover and cook on LOW for 8–10 hours (or HIGH for 5–6 hours). For the most tender, “fall-off-the-bone” results, low and slow is always the winner.
Shred: Once the pork is fork-tender, remove it from the slow cooker and place it on a large tray. Remove any large pieces of fat or bones, then shred the meat using two forks.
The Finishing Touch: Toss the shredded meat with a splash of the leftover cooking liquid from the pot to keep it juicy.
Serving Suggestions
Classic: Pile it high on toasted brioche buns with a scoop of coleslaw.
Tacos: Serve in warm corn tortillas with pickled red onions and cilantro.
Healthier: Over a baked sweet potato or a bed of crisp greens.
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