INGREDIENTS
- 2 medium yellow onions, thinly sliced
- 4 medium garlic cloves, thinly sliced
- 1 cup chicken stock
- 1 tablespoon packed dark brown sugar
- 1 tablespoon chili powder
- 1 tablespoon salt, plus more as needed
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder, twine or netting removed
- 2 cups barbecue sauce (optional)
Method
- Place the onions and garlic in an even layer in the casserole dish 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.
- Bring to boil on the cooker.
- Cover and place in the oven at a low heat (gas mark 2).
- Cook until the pork is fork tender, about 2-3 hours minimum.
- 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.
- Taste and season with salt as needed.
Serve with coleslaw and buttery corn on the cob. Yum!
AnnHelen's Corner 
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