My uncle works at a butcher shop and swears by this method. Throw 4 ingredients in the pot for the sweetest, most tender pull-apart roast you will eve

Lay the sliced apples in an even layer on the bottom of a 5- to 7-quart slow cooker. This creates a sweet, soft bed that keeps the pork extra moist as it cooks.
Place the pork shoulder on top of the apples. If there is a thicker fat cap on one side, place that side facing up so it can baste the meat as it cooks.

Sprinkle the brown sugar evenly over the top and sides of the pork roast. Pat it on gently so it sticks; this will help form that glossy, sticky-sweet glaze as it melts into the juices.
Pour the apple cider around the sides of the pork (not directly over the top so you don’t wash off the brown sugar). The liquid should come about halfway up the roast.
Cover the slow cooker with the lid and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the pork is very tender and easily pulls apart with a fork. Low and slow will give you the softest, most pull-apart texture.

Once the pork is done, use two large forks to gently pull it into big, soft shreds right in the slow cooker. Stir the shredded meat with the cooked apples and juices so everything gets coated in the sweet, amber glaze.
If you’d like the juices a bit thicker and stickier, remove the lid and turn the slow cooker to HIGH for 15 to 20 minutes, stirring occasionally, until the liquid reduces slightly and clings to the pork and apples.

Taste and adjust sweetness if needed by stirring in an extra tablespoon or two of brown sugar, or balance it with a small splash of additional apple cider. Serve the pork hot, spooning plenty of the apples and glossy juices over the top.
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