1 sweet onion, halved (you’ll remove this later)
4 garlic cloves, whole (you’ll remove this later)
1 cup low-sodium chicken broth
1 T dark brown sugar, packed
1 T chili powder
1/2 T kosher salt
1/2 tsp. cumin
1/4 tsp. cinnamon
3 1/2-4lb. Boston butt, boneless
BBQ sauce, optional
Remove the meat from the packaging. Cut any strings from the meat and discard. Using a paper towel, pat the meat dry. Set aside.
In a crock pot, evenly place the onion pieces and whole garlic cloves along the bottom. Add the chicken broth.
In a small bowl, mix the brown sugar, chili powder, salt, cumin, and cinnamon.
Rub the seasoning over all sides of the meat and place the meat into the crock pot.
Turn it on low for 6 1/2 hours. Cover, walk away.
When the time is up, carefully remove the meat from the crock pot and shred it on a cutting board.
If you’re using BBQ sauce, skip the next step.
If you’re NOT using BBQ sauce: place a strainer over a large glass bowl. Dump the rest of the crock pot contents (it should be the garlic, onion, and broth) through the strainer. Discard the onion/garlic chunks. Save the broth. Put the meat back into the crock pot and turn it down to warm. Pour the broth over the meat and stir. You can serve it now or let it sit for another hour on warm.
If you’re using BBQ sauce: dump the rest of the crock pot contents out. It should be the garlic, onion, and broth mixture. Put the meat back in the empty crock pot and add as much or little BBQ as you’d like. Stir to combine. You can serve it now or let it sit for another hour on warm.
I love this with my apple coleslaw either on top or on the side! Recipe is here.