INGREDIENTS:
2 medium yellow onions, thinly sliced
4 medium garlic cloves, thinly sliced
1 cup chicken stock or 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
4 1/2 to 5 lb boneless or bone-in pork shoulder, twine or netting removed
2 cups barbecue sauce (optional)
INSTRUCTIONS:
1. 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.
2. 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 (optional, I chose not to). Set the strained liquid aside.
3. 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 teh 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 cookier until the pork is just moistened. Taste and season with salt as needed.
Optional Vinegar Pepper Sauce
Ingredients:
1 1/2 cups cider vinegar
10 Tablespoons ketchup
1/2 teaspoon cayenne pepper or to taste
1 pinch red pepper flakes
1 Tablespoon white sugar
1/2 cup water
salt and pepper to taste
Directions:
In a small saucepan over medium heat, stir together the vinegar, ketchup, cayenne pepper, red pepper flakes, sugar and water.
Simmer for 15 minutes, or until all the sugar dissolves. Season to taste with salt and pepper. Remove from heat and let cool.
