Pulled Pork Sandwich with Crispy Onions

You do not need a smoker for great pulled pork. A heavy Dutch oven and a steady 300 F oven break down a bone-in shoulder just as reliably, and apple cider in the pot keeps things moist and slightly sweet. Once shredded, the pork gets tossed with its own defatted juices and a hit of cider vinegar for brightness. The fried onions add crunch that soft pork badly needs. Start the day before if you can: the rub benefits from an overnight rest, and the cooked pork reheats beautifully.