1.  With a mortar & pestle (or in a bowl) mix seasoning rub: garlic powder, onion powder, crushed chili flakes, cumin and ginger until thoroughly combined.

2.  Prepare shoulder by removing excess fat if necessary.  Sprinkle (or rub) 2 tablespoons of apple cider vinegar all over the meat.  Stand for 2 – 3 minutes.  Season meat with salt & pepper.  Heat oil in a pan or dutch oven and sear all sides to seal in juices.  Remove meat and reserve to cool.

3.  Preheat oven to 300°F (150°F) Add rough-cut onions and garlic to pan and lightly sweat vegetables, about 3 minutes, deglaze pan with cider.  Rub spice mixture well, coating the meat and place pork on the onions and cover with lid.  Place in oven at 300°F (150°F) for 3 – 5 hours or until pull-apart tender (checking the liquid occasionally to be sure the pot has enough moisture to avoid burning).

4.  After cooking, remove meat to the broiling pan and reserve.  Remove cooked onions & garlic puree into a food processor or blender, add the remaining apple cider vinegar and pour back into the juices in the bottom of the pan (add water if needed).  Add any remaining seasoning mix plus ketchup & mustard and simmer to the proper consistency, around 10 minutes, over medium-high heat.  Adjust seasoning to taste.

With two forks (or whatever utensils work for you) pull-apart pork shoulder into shredded pieces.   Add shredded meat to pan now rendering your sauce; toss to coat and serve.