makes 8-10 servings | 30 minutes to prep, 6-10 hours to cook
2 medium yellow onions, thinly sliced
4 medium garlic cloves, minced
2 cups chicken stock or chicken broth, (or 2 cups of water and 2 bouillon cubes)
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 (3-1/2- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed
Place the sliced onions in the bottom of the slow cooker and toss in the minced garlic. Pour in the 2 cups of chicken broth. (I actually cheated and tossed in 2 cups of water and 2 chicken bouillon cubes). Combine the brown 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, 6 hours on high, or 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. 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. (Reserve leftover broth). Taste and season with salt as needed. Set slow cooker to warm and keep covered until ready to eat.
Pulled Pork Sandwiches
Pulled Pork Pizza
Freeze leftover broth in an ice cube tray. When frozen, remove cubes from tray and toss into a Ziplock freezer bag. Label it and use for pulled pork re-heats, soups or rice.