Yield: 12 servings
Time: 20 minutes prep, 8-10 hrs cooking
Ingredients
2 yellow onions, chopped
4 garlic cloves, minced
1 - 3 cups chicken broth (enough to coat bottom of crock pot and about 1/4 of the roast when inside)
5 pound pork butt/shoulder roast, netting removed
Seasoning
1 Tbsp packed brown sugar
1 Tbsp kosher salt
1 Tbsp chili powder
1/2 tsp cumin
1/4 tsp cinnamon
4 garlic cloves, minced
1 - 3 cups chicken broth (enough to coat bottom of crock pot and about 1/4 of the roast when inside)
5 pound pork butt/shoulder roast, netting removed
Seasoning
1 Tbsp packed brown sugar
1 Tbsp kosher salt
1 Tbsp chili powder
1/2 tsp cumin
1/4 tsp cinnamon
Directions
Mix seasoning ingredients together in a small bowl.
Add onions, garlic, and chicken broth to a large crock pot.
Rub the shoulder roast with the seasoning on all sides and place in crock pot.
Cook for 8 - 10 hours on low.
When pork is done, remove to a large bowl and shred with two forks. Add broth from crock pot if pork is too dry.
Serve with barbecue sauce on hamburger buns.
Can freeze leftover pork for up to a month.
Add onions, garlic, and chicken broth to a large crock pot.
Rub the shoulder roast with the seasoning on all sides and place in crock pot.
Cook for 8 - 10 hours on low.
When pork is done, remove to a large bowl and shred with two forks. Add broth from crock pot if pork is too dry.
Serve with barbecue sauce on hamburger buns.
Can freeze leftover pork for up to a month.
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