This recipe requires a slow cooker pan. If you have one, I highly recommend trying this one.
Ingredients
- 2kg pork shoulder
- 2 onions
- 4 garlic cloves
- 1 cup chicken broth
- 1 tablespoon chilli powder
- 1 tablespoon kosher salt
- ½ tablespoon cumin
- 1 brown sugar
- ¼ teaspoon cinnamon
- BBQ sauce (optional)
Mise en place
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Slide the onions and garlic.
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Mix the chilli powder, salt, cumin, brown sugar, and cinnamon into a small bowl to be used as a spice rub.
Directions
- Pat the pork shoulder dry with a paper towel and rub it all with the spice rub mixture.
Make sure you cover all areas of the meat.
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Into your Slow cooker, add a layer of onions, garlic and chicken broth before adding the pork shoulder on top of the bed of onions.
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Turn on your slow cooker and let it cook for 6 hours on high or 8 hours on slow.
Do not take the lid off while you’re cooking!
- Transfer the pork to a cutting board and shred the meat with two forks.
You can remove any bones or large chunks of fat now.
- Strain the onions and garlic from the slow cooker and add them back with the shredded pork and BBQ sauce (optional).
You can add a little bit of the liquid back to the slow cooker to make the meat a little moist.