Smokey Pulled Pork
- 2 medium yellow onions, thinly sliced
- 4 medium garlic cloves, thinly sliced
- 1 cup chicken stock or low-sodium chicken broth
- 1 tablespoon packed dark brown sugar
- 1 tablespoon chilli powder
- 1 tablespoon kosher salt, plus more as needed
- ½ teaspoon ground cumin
- 1 tablespoon liquid smoke (don’t leave this out – it’s such a flavour booster!)
- ¼ teaspoon ground cinnamon (optional – omit if you don’t like cinnamon)
- 1 Unger Meats Pork Shoulder Blade Roast – Capacola Style
- 2 cups Ol’ West BBQ Sauce (or other favourite sauce)
- Place the onions and garlic in an even layer in the slow cooker and pour in the stock or broth.
- Combine the sugar, chilli powder, measured salt, cumin, and cinnamon in a small bowl. Pat the pork dry with paper towels.
- Rub the spice mixture all over the pork then add liquid smoke.
- Place the meat on top of the onions and garlic.
- Cover and cook on low until the pork is fork tender, about 6 to 8 hours on low.
- Turn off the slow cooker and remove the pork to a cutting board. Set a fine-mesh strainer over a medium heat proof 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 you used has a bone, remove and discard it.
- Using 2 forks, shred the meat into bite sized pieces, Return the shredded meat to the slow cooker.
- Add the barbecue sauce, if using, and mix to combine. If you’re 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.
- Taste and season with salt as needed.