Directions

1. Place the onions and garlic in an even layer in the slow cooker and pour in the broth. Combine the sugar, chili 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 and place the meat on top of the onions and garlic. Cover and cook until the pork is fork tender, about 6-8 hours on high or 8-10 hours on low. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. If there is a lot of excess liquid, you can remove it, but I like to leave most of it in. Add the barbecue sauce, if using, and mix to combine.