Simple Slow Cooker Pulled Pork
2 yellow onions, peeled and sliced
4 garlic cloves sliced thin
1 cup chicken broth
1 tablespoon light brown sugar
1 tablespoon cumin
1 tablespoon kosher salt
1/2 teaspoon chili powder
1/4 teaspoon cinnamon
boneless pork butt, about 4.5 – 5 lbs, netting removed and fat trimmed
2 cups of your favorite barbecue sauce (Don’t skimp on quality here. This will ultimately give your pork it’s flavor. I used Jimmy Joe John’s BBQ Sauce.)
Layer your onion, garlic, and broth in the bottom of the slow cooker, and turn the heat on low. After you’ve cleaned up your pork butt, blot it dry with a paper towel. In a small bowl, mix together your spices, salt, and sugar. Rub the spice mixture all over the butt, and put it in your slow cooker. Cook on low for 8- 10 hours.
When pork shreds easily with a fork, remove it from the slow cooker and place it on a cutting board. Use a fork or two to shred the meat.
At this point you can toss the onions and leftover broth, or you can pour it from the slow cooker, reserve it, and use it to spoon over your sandwich.
Add your pork back to the slow cooker with the barbecue sauce, and stir to coat all the meat. Let it cook for a few minutes for the flavors to incorporate the meat. Serve on a toasted bun, topped with some coleslaw and along side some chips and pickles.