The most, tender pulled pork comes from the slow cooker. In this recipe we coat pork shoulder with a spice rub of dark brown sugar, chili powder, cumin, and cinnamon, then cook it on a bed of garlic and onions moistened with chicken broth. Six to ten hours later, the juiciest pork you can think of is ready to be shredded and served in anyway you can think to eat pulled This is an easy, versatile recipe and makes enough to feed a crowd, and the leftovers—should you have any—freeze well.
2 medium yellow onions, thinly sliced
4 medium garlic cloves, thinly sliced
1 cup chicken stock or low-sodium 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-pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed
2 cups barbecue sauce
Place the onions and garlic in in the bottom of the slow cooker and pour in the stock. Mix together the sugar, chili powder, salt, cumin, and cinnamon in a bowl. Rub the spice mixture all over the pork then put the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 8 to 10 hours on low.
2. Turn the slow cooker off, remove the pork and place on a cutting board. Set a fine-mesh strainer over a bowl . Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker. Set aside the strained liquid.
3. If the pork has a bone, remove and it. Shred the meat into small pieces, and discard any large pieces of fat.
4. Return the shredded meat to the slow cooker, add the barbecue sauce and mix to combine. 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. Taste and season with salt as needed.