Ingredients
- 2 medium yellow onions, thinly sliced (1 worked for our 6 qt. crockpot)
- 4 medium garlic cloves, thinly sliced
- 1 c. chicken stock or low-sodium chicken broth
- 1 T. packed dark brown sugar
- 1 T. chili powder
- 1 T. kosher salt, plus more as needed
- 1/2 t. ground cumin
- 1/4 t.ground cinnamon
- 1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed
- 2 c. barbecue sauce (optional)
- Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth.
- Combine the sugar, chili powder, measured salt, cumin, and cinnamon in a small bowl.
- Pat the pork dry with paper towels.
- Rub the spice mixture all over the pork and place the meat on top of the onions and garlic.
- Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.
- Turn off the slow cooker and remove the pork to a cutting board.
- Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set the strained liquid aside.
- If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce, if using, and mix to combine.
- If you’re not using barbecue sauce, use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened. Taste and season with salt as needed.
Discovered at - http://www.chow.com/recipes/30356-easy-slow-cooker-pulled-pork
