1. Whisk together chicken broth, cider vinegar, brown sugar, tomato paste, water*, cumin, paprika, chili powder, oregano, mustard and pepper in slow cooker.
*Note: I empty the small 6 oz. can of tomato paste, then fill the can with warm water twice to get the rest of the paste out.
2. Remove strings from pork shoulder (Boston Butt). Place pork shoulder in slow cooker pot and turn multiple times so it is covered in broth/tomato/spice mixture. If there is a fattier side, leave that side up in cooker.
3. Add onion quarters, smashed garlic cloves, ancho chiles (if the anchos you have are big, tear them in half), bay leaves, and cinnamon stick to mixture around the pork.
4. Cook on "High" for 6 hours, or on "Low" for 8-10 hours.
5. Remove pork from slow cooker into a large bowl and set aside to cool.
6. Strain the liquid mixture from slow-cooker into a saucepan. Discard solids. Skim fat off top. Simmer liquid on stovetop for 20 minutes stirring every couple of minutes as it reduces (this is your BBQ sauce!).
7. Once pork is cool enough, shred with either a fork or your fingers. Remove excess fat as you pull the pork apart...or don't, whatever you feel like. Return shredded pork to slow-cooker, pour reduced BBQ sauce over pork, and stir it all in.
8. Add salt and choice of hot sauce (I use about a teaspoon of Siracha) to taste.
This can be served on a traditional toasted roll with coleslaw and a pickle, or as a tasty "entree" meat with a side of cornbread and sauteed kale or collard greens. YUM!
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