Ingredients

Scale

For the rub:

1 Tablespoon brown sugar
1 Tablespoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon thyme
1/4 teaspoon cinnamon

For the pork:

1 4 – 5 lb. pork shoulder roast (bone in)
1 large sweet onion, chopped
4 – 6 cloves garlic, peeled and chopped
1 cup white wine (I used Pinot Grigio)
2 cups barbecue sauce (optional)

Instructions

Mix together the rub ingredients in a small bowl. Pat the roast dry with a clean kitchen towel, then rub the mixture all over the pork roast.
Put the onion and garlic in the bottom of your crockpot and pour in the wine. Place the pork roast on top, fatty side up. Set the slow cooker on high setting (6 hours), cover and let cook for 6 hours. Unplug the slow cooker and let sit for 30 minutes to an hour to let the juices soak back into the meat.
Remove the roast from the slow cooker and cut away the fat and bone. Shred the meat with two forks. Strain the onion and garlic out of the juices in the slow cooker and add them to the meat if you like. And then, if you wish, mix the barbecue sauce in.

Notes

If you need this recipe gluten free, use a gluten free BBQ sauce.

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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