Slow cooker pork shoulder finished with a sticky bourbon and molasses barbecue glaze.
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Pat the pork shoulder dry and rub it thoroughly with the Cajun seasoning and garlic powder.
Place the seasoned pork into the slow cooker and pour in the apple cider vinegar.
Cover and cook on low for 8 hours or until the meat is tender enough to shred with a fork.
Remove the pork from the slow cooker, discard the excess liquid, and shred the meat into large chunks.
In a saucepan, whisk together the bourbon, molasses, ketchup, brown sugar, mustard, and liquid smoke.
Simmer the sauce over medium heat for 10-15 minutes until it thickens into a sticky glaze.
Toss the shredded pork with half of the bourbon glaze and spread it onto a baking sheet.
Broil the pork for 3-5 minutes until the edges are crispy, then serve with the remaining glaze.
