Slow Cooker Apple-Barbecue Pork Shoulder
3-4 lbs. boneless pork shoulder
Salt and pepper
1/2 cup apple cider vinegar
1 1/2 cups chicken stock
1 cup water
1/2 bottle (very scientific, yes) of ketchup, preferably organic (or at least free of HFCS)
4 cloves garlic, minced
1/2 cup brown sugar
1 tablespoon cumin
2 teaspoons dry mustard
1 teaspoon cloves
1 teaspoon allspice
3 medium apples, quartered and cored (don’t bother peeling them)

Place the pork shoulder in a slow cooker and sprinkle liberally with salt and pepper.  Pour the vinegar, stock, water, and ketchup over the pork.  Add the brown sugar and spices.  Nestle the apple chunks around the pork shoulder.  Cover and cook on Low for 12-14 hours.  Remove the pork from the sauce and shred with two forks.  If desired, either strain or quickly puree the sauce in case there are any apple skins left in it (they tend to break down completely, but you can check).  Return the pork to the sauce, toss to coat, and serve warm — it’s especially great in a whole-wheat tortilla with apple-cabbage slaw.