Peel the onions and slice them into three thick slabs each. Lay the onion slabs in a single layer over the bottom of your slow cooker crock.

If using raw garlic cloves, peel them and scatter them among the onions. Place the pork shoulder on top of the onions. Sprinkle the salt and pepper over the pork shoulder.

In a mixing bowl or liquid measuring cup, use a fork or whisk to combine the Jack Daniels, ketchup, brown sugar, Dijon mustard, Worcestershire sauce, tomato paste, and apple cider vinegar. If you’re using granulated garlic, please whisk that in as well.

Pour this mixture over the pork shoulder, add the cayenne pepper or crushed pepper flakes, then toss in the bay leaves. Cover the crockpot and cook on LOW for 8 to 9 hours or HIGH for 5 to 6 hours, or until the pork is so tender that it falls apart when you nudge it with a fork.

Carefully transfer the pork to a cutting board and shred it using your hands or two forks. Remove the excess fat, then use a chef’s knife to help cut any longer strands of pulled pork into bite size pieces.

Transfer the pork to a 9-inch by 13-inch pan and cover pan with aluminum foil. You can put this in a 145ºF oven to keep it warm.

Strain the cooking juices into a 2-quart saucepan and place pan over medium high heat. Bring it to a boil and reduce it to about ¼ of its starting volume.

Open the foil covered pan and drizzle the reduced juices over the pork. Use forks or tongs to toss the pulled pork so that it is all covered evenly in the sauce.

Serve immediately, if desired.

Store leftovers in the refrigerator for up to 3 days or transfer meal-sized portions into freezer bags, label, and freeze for up to 6 months for best quality.

Your Jack Daniels Pulled Pork can be thawed and reheated in a microwave or a saucepan or even in a foil covered baking dish. Microwave wattage can vary, so if using this method, reheat it in 30 second increments.