Easy Slow-Cooker Pulled Pork

Place 2 sliced onions, 4 sliced garlic cloves, and 1 cup chicken broth into the bottom of the slow cooker to create a flavor bed.

In a small bowl, mix 1 tbsp chili powder, 1 tbsp kosher salt, 0.5 tsp cumin, 1 tbsp dark brown sugar, and 0.25 tsp cinnamon together until thoroughly combined.

Pat the 5 lb pork shoulder dry with paper towels, then rub the spice mixture all over the pork until both sides are evenly coated.

Place the seasoned pork shoulder right on top of the bed of onions in the slow cooker, cover with the lid, and cook on high for 6 to 8 hours or on low for 8 to 10 hours until the meat is completely tender.

Test the pork with a fork; when the meat falls apart effortlessly and bones slide out easily, transfer the pork to a cutting board and shred the meat into bite-sized pieces with two forks while discarding bones and large fat pieces.

Strain the onions and garlic from the cooking liquid using a mesh strainer, then add the cooked onions and garlic back to the shredded pork to retain flavor.

Choose your serving option: either spoon off the fat and add the defatted cooking liquid a little at a time until moistened for tacos and burritos, or add 2 cups BBQ sauce instead for barbecue pulled pork sandwiches.