This simple crockpot recipe tenderises pork shoulder for tacos, loaded fries, barbeque sandwiches, and more.
INGREDIENTS
-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 chile powder
-1 tablespoon kosher salt, plus more as needed
-½ teaspoon ground cumin
-¼ teaspoon ground cinnamon
-1 (4 ½- to 5-pound) boneless or bone-in pork shoulder (also known as pork -butt), twine or netting removed
-2 cups barbecue sauce
INSTRUCTIONS
In the slow cooker, put onions and garlic and add water or broth. In a small bowl, mix sugar, chilli powder, 1 tablespoon salt, cumin, and cinnamon.
Step 1
Pat pork dry with paper towels. Put the pork on the onions and garlic after rubbing it with the spice mixture.
Step 2
Cover and simmer pork for 6–8 hours on high or 8–10 hours on low until fork tender. Stop the slow cooker and place the pork on a chopping board.
Step 3
Place a fine-mesh strainer over a medium heatproof bowl. Return the solids to the slow cooker after straining the onion mixture. Reserve the strained liquid.
Step 4
Remove and discard pork bones. Shred the meat into bite-sized pieces with two forks, eliminating large fat bits.
Step 5
Put shredded meat back in the slow cooker. Mix with barbeque sauce. Season with salt to taste.