The Most Amazing Pork in the Crock-Pot

I got this recipe at Chow.com. The contributor, Andrew Langer, gave it the above title. He also described the meat as unctuous and said the recipe is a keeper. Curiousity got the best of me and I made this dish. All I can say is I'm so glad he posted this recipe. I actually forgot the meat in the crockpot overnight so it cooked almost twice as long as it should have. The extra time didn't hurt a thing although the meat was certainly easy to shred! I used Jack Daniel BBQ sauce with great success. I also substituted Mesquite seasoning for the Adobo as our Penzey's has closed. :(

• Ready In: 10 hrs 15 mins
• Serves: 6-8

Ingredients

• 1 (3 -4 lb)  pork shoulder
•  salt and pepper, to taste
• 1  teaspoon cumin
• 1  teaspoon garlic powder
• 1  teaspoon adobo seasoning (available from Penzeys)
• 2  medium onions, chopped
• 1  cup chicken broth
• 1 (19 ounce) bottle barbecue sauce, Jack Daniels recommended

Directions

1. If the skin is on your roast, separate it from the meat, but leave it on. Rub the skin with salt and pepper and sear the meat in a skillet.
2. Allow meat to cool just a bit. Combine cumin, garlic powder and Adobo seasoning and rub this onto the meat on the outside and under the skin.
3. Add to slow cooker along with the onions and chicken broth. Cover and cook on LO heat for 10 hours.
4. At this point, Langer pulled the roast out of the slow cooker and put it under the broiler to crisp up the skin. He separated the fat from the juices, ultimately reducing the juice for pan-sauce. Shredding the meat and serving it with the pan sauce, rice and beans makes a delicious meal. One of our Mexican restaurants serves a meal just like this.
5. What I did, was remove the roast from the slow cooker and shred the meat completely. I then added the bottle of BBQ sauce to the meat and tossed it lightly. I added a little of the juices to the meat also to make it nice and moist. This meat makes terrific sandwiches.