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.
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.
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.
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.
Cook on HIGH for 4-6 hours or LOW for 8-10 hours. The pork is done when very tender and easily shreddable.
When done, transfer the cooking liquid to a 4 quart stock pot and heat over medium on the stove top.
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.
Transfer the pork roast and vegetables to a serving platter, shred the pork into larger pieces and serve with the gravy. Enjoy
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Notes
A pork loin can be used in this recipe as well.
Yellow or Russet potatoes can be used in place of the red potatoes.
Store leftovers in the refrigerator in an airtight container for up to 3 days.
Reheat in the microwave or in the oven at 350℉
Yellow mustard, brown mustard or stone ground mustard can be used in place of the dijon.