Kirk's Cooking and Cocktails

1 n a small bowl, add the brown sugar, salt, pepper, paprika, garlic powder, cinnamon, and onion powder. Mix it well.
2 If preferred, trim any thick or excess fat off of your pork shoulder and rub with a binder (oil, hot sauce, mustard, etc.)
3 Rub all sides of the pork with the dry spice mixture.
4 Place the pork shoulder into your slow cooker.
5 Pour in the apple cider and the apple cider vinegar and cover with a lid.
6 Every slow cooker is different, but I cooked on high for 8 hours. (If yours cooks fast, choose low.)
7 When you can easily remove the bone from the meat without resistance, it is ready to be removed and shredded.
8 Add back into the juices and, if needed, sprinkle on a little seasoning salt.
9 Serve on your favorite bun. I prefer a toasted brioche!
10 Enjoy!