- 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 chili powder
- 1 tablespoon kosher salt, plus more as needed
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- 1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed
I coat pork shoulder with a spice rub of dark brown sugar, chili powder, cumin, and cinnamon, then cook it on a bed of garlic and onions moistened with chicken broth. Six to ten hours later, the tenderest pork is ready to be shredded and served with your favorite BBQ sauce. You can shred the pork with a fork, or if you’re super lazy like me, throw it in your stand mixer with a paddle attachment and mix it on low for 1 minute. If you plan to eat it right away, add your BBQ sauce [about 2 cups for this much pork] to the mixer while the pork is being shredded. This no-fuss, versatile recipe makes enough to feed a crowd, and the leftovers—should you have any—freeze well, which is why I chose it as one of my make ahead meals for when the Baby Comes.
I froze it without any BBQ sauce on it. I plan to thaw and reheat the meat in a skillet with BBQ sauce to moisten it back up. Pair this with some freezer french fries or cole slaw and it makes the perfect, easy meal!