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Ingredients
2 Medium yellow onions, thinly sliced
4 Medium garlic cloves, thinly sliced
1 Cup chicken broth
1 Tablespoon packed dark brown sugar
1 Tablespoon chili powder
1 Tablespoon kosher salt, plus more as needed
1/2 Teaspoon ground cumin
1/4 Teaspoon ground cinnamon
1 (4 1/2 to 5 lb) Boneless or bone-in pork shoulder, twine or netting removed
2 Cups barbecue sauce
Instructions
Place the onions and garlic in an even layer in the crockpot and pour in the 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 on HIGH for 6 to 8 hours or on LOW for 8 to 10 hours.
Turn off the crockpot and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the crockpot through the strainer and return the solids to the crockpot. 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 crockpot and 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 crockpot until the pork is just moistened. Taste and season with salt as needed.