Servings: Varies

Pork dry rub Pork dry rub
5 to 10 pounds Pork Butt or Pork Shoulder 5 to 10 pounds Pork Butt or Pork Shoulder
1 large onion 1 large onion
4 cloves of garlic 4 cloves of garlic
1 cup chicken broth 1 cup chicken broth

Liberally coat your pork protein in dry rub. Ensure all crevices are accounted for and covered on all sides.
Peel the onion and cut it into large rings. Place them on the bottom of the pot, covering the bottom entirely.
Peel the garlic cloves and crush it with the side of the knife closes to the handle. You may optionally mince the garlic instead of crushing. Add to the pot.
Place the pork on top of the onions and garlic. Position the pork so that the side with the most fat is facing upwards.
Add one cup of chicken broth to the pot by pouring the broth around the pork. Do not pour directly onto the pork, you will rinse off the dry rub.
Cook on low for 8 to 10 hours.
Carefully remove the pork from the pot to a cutting board and let it rest for a few minutes. Using two forks, shred the pork. Remove any fatty pieces that aren't desired.
Reserve 2 cups of liquid in the pot and drain the rest. Discard any onions in the pot and re-add the pork.
Optionally add some of the reserved liquid and stir the pork. The amount of added liquid will depend on your personal preferences. The pork should be moist and tender. Unused liquid may be discarded or used later when reheating leftovers to return moisture to the pork if it dries out.
Serve and enjoy.

At the end of your cook, the onions at the bottom of the pot may be mushy, but very flavorful. The texture is not something that everyone enjoys, but if you do like it, you can mix them directly into the pulled pork when you're ready to serve. Otherwise, you can add some freshly chopped onion to the pot and let it cook on low for about 10 minutes before serving to soften them up.  At the end of your cook, the onions at the bottom of the pot may be mushy, but very flavorful. The texture is not something that everyone enjoys, but if you do like it, you can mix them directly into the pulled pork when you're ready to serve. Otherwise, you can add some freshly chopped onion to the pot and let it cook on low for about 10 minutes before serving to soften them up.
Do not add your BBQ sauce directly to the pot unless you intend to eat all of the pork. By serving and tossing the pork separately, you leave yourself more options to use the leftovers later. Once you add the sauce, that can't be undone.  Do not add your BBQ sauce directly to the pot unless you intend to eat all of the pork. By serving and tossing the pork separately, you leave yourself more options to use the leftovers later. Once you add the sauce, that can't be undone.
By positioning the fattiest part facing upwards in the pot, you create an environment where those juices will render and run down the rest of the protein, helping to self-baste the pork.  By positioning the fattiest part facing upwards in the pot, you create an environment where those juices will render and run down the rest of the protein, helping to self-baste the pork.
Do not add more liquid than called for. The pork will create more.  Do not add more liquid than called for. The pork will create more.
This recipe pairs extremely well with coleslaw as a side dish.  This recipe pairs extremely well with coleslaw as a side dish.