1 (4 ½- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed
2 cups barbecue sauce
Directions
Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth.
Combine the sugar, chile powder, 1 tablespoon 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 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat.