Cider-Maple Pork Shoulder

Directions

1. 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. 2
   In a small bowl, stir the sugar, cinnamon, ginger, and allspice together; rub the spices generously all over the meat.
3. 3
   Wrap the meat in plastic wrap and refrigerate overnight.
4. 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. 5
   Stir in the cider and soy sauce; place the meat pieces on top.
6. 6
   Turn the slow cooker to high for 6 hours; using tongs or a slotted spoon, transfer the meat to a serving platter.
7. 7
   Strain the cooking juices into a bowl (if a lot of fat rises to the surface, spoon it off and discard).
8. 8
   For each 1/2 cup liquid, whisk in 2 tablespoons maple syrup; drizzle sauce over the resting meat and serve.