Apple Cider Pulled Pork

• 1 (7-to 8-pound) bone-in pork butt
• 6 garlic cloves, thinly sliced
• 1 medium onion, sliced
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons vegetable oil
• 4 cups apple cider
• Rolls

1. Score the skin of the pork with a sharp knife.
2. Make 1-inch deep incisions with a pairing knife all over the pork and insert 1 slice of garlic in each incision.
3. Season the pork with 1 1/2 teaspoons salt and 3/4 teaspoon pepper.
4. In a 5-to 6-quart crock pot, heat the oil over high heat until hot.
5. Sear the pork butt, turning once, until browned, 6 to 8 minutes total.
6. Transfer the pork to a plate and stir the onion into the crock pot.
7. Brown the onion, scraping up any browned bits, until golden, about 6 minutes.
8. Place the pork back in the crockpot along with the cider and cover the crock pot.
9. Simmer the pork butt on low, covered, until the meat is very tender, 7 to 8 hours.
10. Shred the pork, discarding the bone, then place the shredded pork back in the cooking liquid.
11. Season with salt and pepper to taste and serve with rolls.

garlic, onion, kosher salt, freshly ground black pepper, vegetable oil, apple cider, rolls

Taken from www.foodandwine.com/recipes/apple-cider-pulled-pork (may not work)