Preheat oven to 325 degrees.

Season all sides of the pork shoulder generously with kosher salt and black pepper, you want to be sure it has plenty of season on it since it is such a large cut of meat. Then, season all over with cumin. Use at least 1 tsp of cumin, but I used a little more than that so that the roast was seasoned evenly with the cumin.

In a large dutch oven (or use a large skillet now if you are using a crockpot), heat 2 tbsp. of olive oil over medium-high heat. When hot, but not smoking, sear the pork on all sides until golden brown (about 4 minutes per side).

When all sides are browned, remove the pork from the dutch oven or skillet and set aside on a plate.

Turn the heat down to low, and toss in the sliced onion, the garlic cloves seasoned with a little salt and pepper and saute for about 2 minutes.

*if you are using a crockpot, place the sauteed onions and garlic in the bottom of the crockpot, and placed the browned pork over. Pour in apple cider vinegar and chicken in around the pork. Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.

Pour in the apple cider vinegar and the chicken broth.

Return the pork to the pot. Cover, place in the oven and cook for 3-4 hours, or until the pork is fork tender (mine only took 3 hours and it was a 4.5 lb. shoulder)

When cooking time is complete and the pork is fork tender, remove the pork from the pot and onto a large cutting board or baking sheet. Using two forks, shred the meat--discarding the bones and any unnecessarily large hunks of fat.

Place shredded meat back into the apple cider sauce, toss around until is soaks the sauce all back up.

Serve and enjoy!