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1
Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth.
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2
Combine the sugar, chili powder, measured salt, cumin, and cinnamon in a small bowl.
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3
Pat the pork dry with paper towels.
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4
Rub the spice mixture all over the pork and place the meat on top of the onions and garlic.
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5
Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low
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6
Turn off the slow cooker and remove the pork to a cutting board.
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7
Set a fine-mesh strainer over a medium heatproof bowl.
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8
Pour the onion mixture from the slow cooker through the strainer and return the solids to the slow cooker.
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9
Set the strained liquid aside.
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10
If the pork has a bone, remove and discard it.
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11
Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat.
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12
Return the shredded meat to the slow cooker, add the barbecue sauce, if using, and mix to combine.
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13
If youre not using barbecue sauce, use a spoon to skim and discard the fat from the surface of the strained cooking liquid, and then add 1/4 cup of the liquid at a time to the slow cooker until the pork is just moistened.
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14
Taste and season with salt as needed.
