Pat the pork shoulder dry with paper towels and season it generously with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Sear the pork on all sides until it develops a deep golden-brown crust, about 3-4 minutes per side, creating a rich aroma and a sticky crust.
While the pork sears, stir together minced garlic, ground cinnamon, chopped thyme, and a pinch of salt in a small bowl.
Transfer the seared pork to the slow cooker, placing it on the bottom.
Pour the apple cider over the pork in the slow cooker, then sprinkle the aromatic herb mixture evenly on top of the meat.
Cover the slow cooker with its lid and set it to low. Let it cook for about 8 hours, or until the pork is tender and easily pulls apart with two forks.
Once cooked, carefully transfer the pork to a serving platter using tongs, and let it rest for a few minutes.
Shred the pork gently with two forks, allowing the juices and herbs to create a moist, flavorful meat.
Optionally, spoon some of the cooking liquid over the shredded pork for extra moisture and flavor before serving.
Serve the tender pork with accompanying sides like mashed potatoes or roasted vegetables for a cozy, seasonal meal.
