Ingredients:

  • 4 lb bone-in pork shoulder (Boston butt)
  • 2 lbs fresh sauerkraut, rinsed and drained
  • 2 large Granny Smith apples, cored and thick-sliced
  • 1 large yellow onion, halved and sliced into semi-circles
  • 1 cup hard apple cider
  • 2 tbsp brown sugar, packed
  • 1 tbsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tsp caraway seeds
  • 2 garlic cloves, smashed

Instructions:

  1. Pat the pork shoulder completely dry with paper towels. In a small bowl, combine brown sugar, kosher salt, black pepper, and caraway seeds. Rub the seasoning mix thoroughly into the meat.
  2. Heat a large cast-iron skillet over medium-high heat with a splash of oil. Sear the pork for 4–5 minutes per side until a deep, mahogany-colored crust forms. Remove from heat.
  3. In the bottom of a 6-quart slow cooker, create a base layer using half of the sliced onions and half of the drained sauerkraut.
  4. Place the seared pork shoulder on top of the base layer. Surround the meat with the remaining sauerkraut, onions, sliced apples, and smashed garlic cloves.
  5. Pour the hard apple cider over the mixture, avoiding the top of the meat to keep the spice rub intact.
  6. Cover and cook on Low for 8 hours. Do not lift the lid during the cooking process.
  7. Once the pork is tender (reaching approximately 195°F), remove the bone. Shred the meat into large chunks and return it to the pot to soak in the juices for 10 minutes before serving.