Slow Cooker Cider Pulled Pork

Ingredients

• 2 1/2 tablespoons brown sugar, packed
• 2 1/2 tablespoons Kosher salt
• 1 1/2 teaspoons pumpkin pie spice
• 1 1/2 teaspoons chili powder
• 1 1/2 teaspoons freshly ground black pepper
• 1 teaspoon ground dry mustard
• 1/4 teaspoon cayenne pepper
• 6 pound boneless pork shoulder, trimmed of excess fat
• 1 bottle hard apple cider
• 2 cups apple cider
• 2 tablespoons tomato paste
• 3 garlic cloves
• 3/4 cup ketchup
• 1/2 cup brown mustard
• 1/3 cup brown sugar
• 1/4 cup apple cider vinegar
• 1/4 cup Worcestershire sauce
• 2 teaspoons liquid smoke
• 3/4 teaspoon Kosher salt
• 2 cups pork stock leftover from braising

Directions

1. Stir together all the rub ingredients in a small bowl. Cut away any extra exterior fat from the pork shoulder, then work the rub all over the meat.
2. Put the pork into a 6-quart slow cooker and add both ciders. The liquid should reach roughly 3/4 of the way up the meat, without covering it completely. Add the lid and cook on low heat for at least 8 hours.
3. Set the slow cooker insert on the counter and let the pork and its liquid cool all the way down. Move the pork to a cutting board, then pour the cooking liquid into its own storage container. Return the pork to the slow cooker insert and cover it. Chill the pork and the cooking liquid overnight, or for up to 3 days. Keeping the pork whole during this rest helps it hold onto moisture until you are ready to serve.
4. When it is time to serve, take the pork and the cooking liquid out of the refrigerator. Scrape off any firm fat from the outside of the pork and from the top of the liquid. Pull the pork apart with your hands or 2 forks, working in the slow cooker, on a sheet pan, or on a cutting board. As you shred, remove and throw away any big pieces of fat.
5. Warm the pulled pork in the slow cooker on the Low or Warm setting while you make the sauce. If it starts looking dry, mix in a few tablespoons of the reserved cooking liquid. You can also heat the pork on a foil-covered sheet pan in a low oven.
6. Measure 2 cups of the leftover cooking liquid. Strain and save the rest for another use, or freeze it for up to 3 months. Set a medium saucepan over medium heat, then add the tomato paste and garlic. Whisk them together and cook for about 1 minute, just until fragrant. Whisk in the remaining sauce ingredients, ending with the reserved 2 cups of cooking liquid. Turn the heat up to medium high and let the sauce come to a gentle boil. Cook it down, whisking now and then, until it pours like thick tomato soup but is not as thick as ketchup, about 15 minutes. Taste and adjust the seasoning as you like.
7. Set aside about 1/2 cup of sauce in a small bowl to serve with the pork. Pour the remaining sauce over the pork and toss until combined. Pile the pork onto buttered, toasted buns, add pickles, pickled onions, or extra sauce, and dig in.