Ingredients
3lbspork shoulder,aka Boston Butt Roast
¾cuppacked light brown sugar,or more to taste for a sweeter pork if desired
2½tspchili powder
1tsppaprika
1tsponion powder
½tspgarlic powder
¾tspsalt,or to taste
¼tspfreshly ground black pepper
2cupslow-sodium chicken broth
1½tbsptomato paste
Preparation
Place pork roast in a slow cooker. In a mixing bowl whisk together light-brown sugar, chili powder, paprika, onion powder, garlic powder, salt and pepper.
Add in chicken broth and tomato paste and whisk mixture until well blended. Pour chicken broth mixture over pork roast in slow cooker. Cover slow cooker with lid, cook on Low heat for 7 to 8 hours.
Remove roast from slow cooker, remove fat from roast and shred. Ladle out some of the fat (the shiny orange layer of liquid) from the top of the broth in the slow cooker and discard.
Return shredded roast to slow cooker and allow to rest on warm heat for 1 to 3 hours. Strain broth. Serve inside tacos, enchiladas or burritos or serve over nachos, salads or tostadas.
