• 1 5-6 lb. bone-in pork shoulder roast         
• 6 cloves garlic
• 4 tsp. kosher salt
• 1 tbsp. brown sugar
• 2 tsp. ground mustard
• 3 tsp. ground black pepper
• 1 large yellow onion, thinly sliced
• 8 sprigs of thyme
• 1 c. apple cider



TO SERVE:

• Dijon mustard
• 12 pretzel rolls, split and toasted

Directions

1. Trim the fat of the pork shoulder to about 1/4-inch thick. Cut 12 slits all over the pork. 
2. Slice each clove of garlic in half, lengthwise, and press 1 piece into each slit. 
3. Combine the salt, brown sugar, ground mustard, and black pepper in a small bowl. Rub all over the pork shoulder. Place fat cap side down in the insert of a slow cooker. Add the onions, thyme, and apple cider around the sides. Cover and cook on high for 6 hours, or low for 8 to 10 hours until pull-apart tender.
4. Remove the sprigs of thyme. Using two forks, pull the pork into bite-sized pieces. Gently toss with the onions and juices in the slow cooker. Hold on warm for up to 4 hours while serving. 
5. To serve: Spread Dijon mustard on the insides of each pretzel roll. Top with pulled pork and onions.

YIELDS:            6 - 8 serving(s)           PREP TIME:       10 mins        TOTAL TIME:       6 hrs 10 mins