Cider-Maple Pork Shoulder

1. 1

   The night before cooking, trim the pork shoulder of excess fat and trim off the thick layer of skin that often comes attached to one side of the meat; cut the roast into 2 large pieces.

2. 2

   In a small bowl, stir the sugar, cinnamon, ginger, and allspice together; rub the spices generously all over the meat.

3. 3

   Wrap the meat in plastic wrap and refrigerate overnight.

4. 4

   In the morning, peel and cut the onions into 2-inch chunks and place them at the bottom of the slow cooker insert.

5. 5

   Stir in the cider and soy sauce; place the meat pieces on top.

6. 6

   Turn the slow cooker to high for 6 hours; using tongs or a slotted spoon, transfer the meat to a serving platter.

7. 7

   Strain the cooking juices into a bowl (if a lot of fat rises to the surface, spoon it off and discard).

8. 8

   For each 1/2 cup liquid, whisk in 2 tablespoons maple syrup; drizzle sauce over the resting meat and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.