Ingredients

• 1 (5-6 lb) boneless pork shoulder

• 1/2 cup brown sugar
• 2 tablespoons ground cinnamon
• 4 teaspoons ground ginger
• 1 teaspoon ground allspice
• 2 medium yellow onions
• 1 1/2 cups apple cider
• 1/4 cup soy sauce
• 2-4 tablespoons maple syrup

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Directions

1. The night before cooking, trim the pork shoulder of excess fat and trim off the thick layer of skin that often comes attached to one side of the meat; cut the roast into 2 large pieces.
2. 
   In a small bowl, stir the sugar, cinnamon, ginger, and allspice together; rub the spices generously all over the meat.
3. 
   Wrap the meat in plastic wrap and refrigerate overnight.
4. 
   In the morning, peel and cut the onions into 2-inch chunks and place them at the bottom of the slow cooker insert.
5. 
   Stir in the cider and soy sauce; place the meat pieces on top.
6. 
   Turn the slow cooker to high for 6 hours; using tongs or a slotted spoon, transfer the meat to a serving platter.
7. 
   Strain the cooking juices into a bowl (if a lot of fat rises to the surface, spoon it off and discard).
8. 
   For each ½ cup liquid, whisk in 2 tablespoons maple syrup; drizzle sauce over the resting meat and serve.