I love to make a batch of pulled pork and keep it in the fridge throughout the week. It's great for a quick, work night meal and can be used in so many ways--for barbecue of course, but also in tacos, ramen, served over polenta, cooked in a frittata or scrambled with eggs at breakfast, added to a soup or served simply with a big side of sautéed collard greens.
Preheat your oven to 325.
In a large, oven safe pot with a heavy lid (such as an enamelled cast iron dutch oven) preheat a small amount of oil over medium heat. Meanwhile, sprinkle the pork generously with salt. Sear the pork on all sides in the hot pan, a few minutes each side, so that you have a nice brown crust covering it.
Remove the pork to a cutting board, and pour off most of the cooking fat. Add in the onions and sauté until translucent. Meanwhile, sprinkle the pork with pepper and the remaining spices to taste.
Add the pork back to the pan on top of the onions and add the cider, vinegar and liquid smoke if using.
Cover and cook for 3-4 hours or until the meat is fork-tender and easily falling apart. Remove to a board using big forks and shred while still warm.