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Ingredients

How to make it

  • 1. Place the sliced onions and garlic in an even layer in the slow cooker and pour in the broth. Combine the sugar, chili powder, 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 to 8 hours on high or 8 to 10 hours on low.
  • 2. 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.
  • 3. Using 2 forks, shred the meat and discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the barbecue sauce if you want and mix to combine. I personally add 1-2 cups of my favorite barbecue sauce to mine.

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