Easy Slow-Cooker Pulled Pork

1. 1

   Create a base for the meat by scattering the onions, garlic, and chicken broth into the bottom of your slow cooker.

2. 2

   Stir the chili powder, kosher salt, cumin, dark brown sugar, and cinnamon together in a small bowl to create the dry rub.

3. 3

   Use paper towels to dry the pork shoulder. Thoroughly massage the spice mixture across all sides and folds of the meat, leaving the fat cap intact.

4. 4

   Lay the seasoned pork shoulder with its fat side facing upward onto the onions and garlic inside the cooker.

5. 5

   Put the lid on and cook undisturbed, choosing either high for 6 to 8 hours or low for 8 to 10 hours, until a fork easily shreds the tender meat.

6. 6

   Move the pork to a cutting board and pull it into small, bite-sized shreds with two forks, throwing away the bone and any thick sections of fat.

7. 7

   Separate the onions and garlic from the juices in the pot by straining them, then stir them into the shredded pork.

8. 8

   Serve the pork after either spooning some skimmed cooking juices over the meat to moisten it, or stirring in the BBQ sauce and offering it on buns with coleslaw.

Recipe by @Chowhound on YouTube. See the original for their notes and tips.