2 large sweet onions, cut into ½” slices
1 (5-6lb) boneless pork shoulder roast (Boston butt)
1 tsp kosher salt
2 Tbsp garlic/oregano/red pepper seasoning blend
2 C chicken broth
Place onions in a lightly greased 6 quart slow cooker. Rub roast with seasoning blend and salt; place roast on onions. Pour broth over roast. Cover and cook on low 8-10 hours or until meat shreds easily with a fork. Transfer roast to a cutting board or serving platter; shred with 2 forks, removing any large pieces of fat. Remove onions with a slotted spoon, and serve with pork. (Reserve 4 cups shredded pork for Pork Noodle Bowls and Pulled Pork Nachos).
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