Pat the pork shoulder dry with paper towels, then season it generously with salt, pepper, cinnamon, ginger, and cloves, rubbing the spices into the meat all over.
Heat a large skillet over medium-high heat and add a little oil. Once shimmering, place the pork shoulder in the pan and sear each side until deeply browned and caramelized, about 4-5 minutes per side.
Transfer the browned pork to your slow cooker, then pour the apple cider over it, ensuring the meat is partially submerged. Sprinkle the minced garlic on top.
Cover the slow cooker with the lid and set it to low heat. Let it cook undisturbed for 6 hours, until the pork pulls apart easily and the cider has reduced slightly, creating a flavorful sauce.
Remove the pork from the slow cooker and transfer it to a large cutting board. Use two forks to shred the meat into bite-sized pieces, which should be tender and juicy.
Pour some of the cooking juices back over the shredded pork, or serve with the sauce on the side for extra flavor and moisture.
Serve the pork hot, garnished with fresh herbs if desired, alongside your favorite fall sides for a cozy, hearty meal.
