1 (4 1/2 to 5 pound) boneless or bone in pork shoulder
ALSO know as port butt - twine or netting removed
2 cups BBQ sauce
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 6-8 hours on high or 8-10 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 strained liquid aside.
If the pork has a bone, remove and discard. 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 bbq sauce and mix to combine. Taste and season as needed.
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