Author: Natasha of NatashasKitchen.com
Skill Level: Easy
1 large onion
6-7 lbs boneless Pork Shoulder Chuck Roast
1 Tbsp salt
1 tsp black pepper
1 tsp paprika
1 cup chicken broth
1 cup your favorite BBQ Sauce (we used Stubb's Sticky Sweet)
2 Tbsp liquid smoke, optional but nice
2 Tbsp Worcestershire sauce
3 large garlic cloves, pressed
2 Tbsp brown sugar
Chop 1 large onion and place it into the bottom of the slow cooker.
Combine 1 Tbsp salt, 1 tsp pepper and 1 tsp paprika and generously sprinkle the pork roast. Massage the roast to rub the seasoning into the meat. Place meat over the onions.
For the marinade, combine: 1 cup chicken broth, 1 cup BBQ sauce, 2 Tbsp liquid smoke, 2 Tbsp Worcestershire sauce, 2 Tbsp brown sugar and 3 pressed garlic cloves then stir to combine. Pour the marinade over the pork.
Cover and set on low for 8 hours. Remove the meat to a large bowl and shred with forks. I nit-picked the heck out of it and remove all the fat. I hate finding surprises in my meat and love not having to inspect what I'm biting into.