3–4 pound pork shoulder or pork butt (boneless or bone-in)
2 tablespoons prepared mustard
2 tablespoons brown sugar
1 teaspoon salt
1 teaspoon ground coriander
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1/4 cup chicken stock or beer
1/4 cup apple cider vinegar
Combine the mustard, sugar, and spices in a small bowl.
Remove any twine from the pork roast. Smear the roast with the mustard mix. This much can be done the night before, and the roast refrigerated until you are ready to cook. Marinating it like this allows the smoked paprika and salt to penetrate the meat. If you don’t have time to do so, please don’t worry about it. No biggie.
Put it in the crockpot with stock, vinegar.
Cover and cook on low for 8-10 hours or on high for 5 hours.
Once tender, pull out the bone if there is one, and use two forks to shred the meat. Stir it all around in the sauce to keep it moist.
Leftovers can be frozen with the liquid in airtight containers for a month. Or they can be used to top a pizza along with onions, bell peppers, and provolone cheese. Or they can be tucked inside a grilled cheese sandwich. Trust me.