Easy Slow Cooker Pulled Pork from Chowhound
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 (recipe is at bottom of this post)
Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth. Combine the 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, about 6 to 8 hours on high or 8 to 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.
Basic Barbecue Sauce from Chowhound
1 1/2 cups ketchup
1/2 cup packed dark brown sugar
3 medium garlic cloves, finely chopped
3 tablespoons cider vinegar
3 tablespoons Worcestershire sauce
1 1/2 teaspoons paprika
3/4 teaspoon freshly ground black pepper
1/4 teaspoon celery salt
1/2 cup water
Combine all ingredients in a small saucepan over medium heat. Bring to a boil, stirring until ingredients are completely incorporated. Reduce heat to low and gently simmer until flavors have melded and sauce has thickened enough to coat the back of a spoon, about 30 to 40 minutes.
Remove from heat and let cool to room temperature. If not using right away, cover and refrigerate for up to 2 weeks.