4-4 1/2 lbs pork shoulder, cut in half, if necessary
2 yellow onions, peeled and sliced
4 cloves garlic, roughly chopped
1 C low-sodium chicken broth
1/2 C honey
2 Tbsp apple cider vinegar
2 Tbsp olive oil
2 Tbsp paprika
1 Tbsp chili powder
1 Tbsp kosher salt, or to taste
2-3 tsp freshly ground black pepper
1/2 tsp ground cumin
1/2 tsp ground cinnamon
Combine paprika, chili powder, salt, pepper, cumin, and cinnamon, in a medium bowl. Mix Well.
Add honey, apple cider vinegar, and olive oil. Stir into a thick paste.
Rub over pork shoulder.
Place onions and garlic on bottom of crock pot. Place pork on top.
Pour remaining spice mixture over pork. Add chicken broth.
Cook on low for 6-8 hours, or until pork is cooked through.
Shred and serve with your favorite barbecue sauce, potatoes, and coleslaw.