Step 1

Using paper towels, pat dry the pork shoulder and set aside. In a small bowl, mix together the brown sugar, onion powder, granulated garlic, mustard powder, thyme, salt and pepper. Rub the spice mixture on all sides of the pork roast.

Step 2

Heat a large skillet over medium high heat, drizzle on the olive oil and sear the pork roast on all sides, about 2-3 minutes per side.

Step 3

To the slow cooker pot, add the carrots, potatoes, onion, and garlic to the bottom of the pot. Place the seared pork roast over the vegetables.

Step 4

In a small bowl, whisk together the chicken stock, apple cider vinegar and dijon mustard. Pour over the pork roast and put the lid on the slow cooker.

Step 5

Cook on HIGH for 4-6 hours or LOW for 8-10 hours. The pork is done when very tender and easily shreddable.

Step 6

When done, transfer the cooking liquid to a 4 quart stock pot and heat over medium on the stove top.

Step 7

Mix the 2 Tbsp of cornstarch with 2 Tbsp of the cooking liquid and whisk it into the stock pot on the stove. Continuous stirring until the gravy has thickened.

Step 8

Transfer the pork roast and vegetables to a serving platter, shred the pork into larger pieces and serve with the gravy. Enjoy