- Prep time
- 15 minutes
- Cooking time
- 6-10 hours
- Serves 4
- 2 medium onions, thinly sliced
- 3 garlic cloves, thinly sliced
- 235ml chicken stock
- 1tbsp brown sugar
- 1tbsp chilli powder
- 1tbsp salt, plus more as needed
- ½tsp ground cumin
- ¼tsp ground cinnamon
- 1 boneless or bone-in pork shoulder (approx. 1.3kg)
- 4tbsp Hickory Smoked Barbecue Sauce
Place the onions and garlic in an even layer in the slow cooker and pour in the stock. Combine the sugar, chilli 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.
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.
If the pork has a bone, remove and discard it. Using two forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker, add the Hickory Smoked Barbecue Sauce and mix to combine. Gradually add a small amount of the liquid to the slow cooker until the pork is just moistened.