📖 Instructions

1. **Prepare the Cider Brine (at least 12 hours, but up to 24 hours, before cooking):** In a large pot (make sure it's non-reactive!), combine the apple cider, water, salt, brown sugar, apple cider vinegar, Worcestershire sauce, mustard seeds, black peppercorns, garlic cloves (smashed), fresh thyme sprigs, and bay leaves. Bring the mixture to a simmer over medium heat, stirring until the salt and sugar are completely dissolved. Remove from heat and let the brine cool completely. *Important: Never add meat to a hot brine; it can start to cook the outside unevenly!*
2. **Brine the Pork Shoulder:** Place the pork shoulder in a large container or resealable bag. Pour the cooled cider brine over the pork, ensuring it is fully submerged. If needed, use a plate or weight to keep the pork submerged. Cover the container or seal the bag and refrigerate for at least 12 hours, or up to 24 hours. Don't skip this step; it's whats makes this dish next level.
3. **Remove and Pat Dry:** Remove the pork shoulder from the brine and discard the brine. Pat the pork shoulder dry with paper towels. This step is crucial for getting a good sear later on. Season the pork shoulder generously with salt, black pepper, smoked paprika, garlic powder, and onion powder. Be generous; this is a big piece of meat!
4. **Sear the Pork Shoulder (Optional, but Recommended):** Heat a large skillet or Dutch oven over medium-high heat. Add some olive oil or vegetable oil. Sear the pork shoulder on all sides until nicely browned, about 3-5 minutes per side. This step adds a delicious depth of flavor to the final dish. Don’t overcrowd the pan; sear in batches if necessary.
5. **Slow Cook the Pork Shoulder:** Place the seared pork shoulder in a slow cooker. Add the chicken broth to the slow cooker. Cover and cook on low for 8-10 hours, or on high for 4-6 hours, or until the pork is very tender and easily shreds with a fork. Cooking times can vary depending on your slow cooker, so check for tenderness after 6 hours on high or 8 hours on low.
6. **Prepare the Apple Chutney (While the Pork Cooks):** While the pork is cooking, prepare the apple chutney. In a medium saucepan, combine the diced apples, diced red onion, apple cider vinegar, brown sugar, grated ginger, cinnamon, cloves, and a pinch of salt. Bring the mixture to a simmer over medium heat, stirring occasionally. Reduce the heat to low and simmer for 30-40 minutes, or until the apples are tender and the chutney has thickened. Stir frequently to prevent sticking. Taste and adjust seasoning as needed. Some folks like a spicier chutney. Add a pinch of red pepper flakes if you're feeling adventurous!
7. **Shred the Pork:** Once the pork is cooked, remove it from the slow cooker and let it rest for about 15-20 minutes. Use two forks to shred the pork. Discard any excess fat.
8. **Combine and Serve:** Return the shredded pork to the slow cooker and toss it with some of the cooking liquid to keep it moist. Serve the cider-brined pulled pork on buns or rolls, topped with a generous spoonful of apple chutney. Coleslaw also goes great with this!