We had cider infused pulled pork, made in the slow cooker.
Get one 3lb boneless pork shoulder, put 2 bay leaves, 6 garlic cloves peeled but left whole, 4 sage leaves, a peeled and chopped pear and a nectarine treated the same into the slow cooker. Place meat on top, pour over 1 can of cider (we only had Magners available). Switch slow cooker on to 2 and ignore for 6 hours. Remove meat, strain bits out of sauce and thicken sauce. Return meat to cooker, pour over sauce and leave for another half hour or so.
Remove meat, cut string and slough of the skin, then attempt to carve. Find that fine, delicate slices are not going to happen, so rip the meat into strips and chop roughly. Pour over the sauce and enjoy.
Serve with mash and veg...