Place onions in a lightly greased 6-qt. slow cooker. Rub roast with seasoning blend and salt; place roast on onions. Pour broth over roast. Cover and cook on LOW 8 to 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, if desired.)
Note: We tested with McCormick Grill Mates Backyard Brick Oven Seasoning.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.
The allspice in the McCormack seasoning is a big thumbs down for me. That and the brown sugar overwhelmed the taste of the meat, and clashed with the flavors of homemade slaw and fresh rolls. Such a shame because the roast turned out perfectly tender. I wished I had used the three spices listed separately rather than the combo spice. Very disappointed.