Ingredients:

2 cups white onion (sliced)

2 tablespoons brown sugar

1 boneless pork shoulder roast (4-5 pounds)

1 cup chicken broth

2 tablespoons siracha sauce

1 1/2 tablespoon molasses

1 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon cumin

1/4 teaspoon cinnamon

2 garlic cloves (sliced)

1 1/2 cups sweet barbecue sauce (optional)

Directions:

1. Add the onions and garlic in an even layer over the bottom of the slow cooker. Pour in the chicken broth.

2. Mix the brown sugar, cinnamon, cumin, salt and pepper. Rub over the roast evenly. Put the roast in the slow cooker over the onions and garlic.

3. In a bowl, mix the molasses, siracha and optional barbecue sauce. Pour over the roast. Place the lid on the crock-pot and cook on low for 8-10 hours.

4. Move the pork roast to a cutting board. Strain the fat from the remaining mixture and add the onions and garlic back into the crock-pot.

5. Shred the pork with two forks and add back into the crock-pot. Set the heat to low and serve.

Bon Appetit!