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Preheat a large skillet to medium high heat. Rinse the pork shoulder and pat dry with paper towels. Season liberally with salt and pepper. Sear on all sides until golden, a few minutes on each side.
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Place pork in slow cooker and add apple cider and apple cider vinegar. Cook on high for 4-5 hours, or on low for 8-10.
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While pork is cooking, make the barbecue sauce. In a medium saucepan combine ketchup, bourbon, pomegranate juice, apple cider vinegar, worcestershire, soy sauce, pomegranate molasses, dijon, liquid smoke, onion powder, garlic powder, red pepper flakes, and pepper. Bring to a boil, then reduce to medium and simmer for 10 minutes. Set aside until ready to serve the pork.
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Once pork is finished, remove from crockpot and shred with two forks. I like to add a few spoonfuls of the cooking juices back to the pork for extra moisture.
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Add as much barbecue sauce as you like and toss to combine. Serve on slider buns and top with sliced apples, pomegranate seeds, and extra barbecue sauce if desired.