Instructions
1/ Grease a 6-quart slow cooker with cooking spray.
2/ Layer sliced onions in bottom of cooker.
3/ Pat pork roast dry with paper towels.
4/ Mix seasoning blend and salt; rub all over pork.
5/ Place seasoned pork on top of onions.
6/ Pour broth AROUND roast (not over top).
7/ Cover and cook on HIGH 6-7 hours or LOW 9-10 hours.
8/ Meat should pull apart easily with fork when done.
9/ Remove and let rest 10 minutes.
10/ Shred meat, removing any large fat pieces.
Notes
1/ Make Ahead: Prep onions and season meat night before
2/ Storage: Keeps 3-4 days refrigerated
3/ Freezing: Freeze shredded meat up to 3 months
4/ Serving: Save juices for serving
5/ Size: Use 6-quart or larger slow cooker
6/ Variations: Great for tacos, nachos, or sandwiches
SERVING SUGGESTIONS
Perfect over mashed potatoes or rice, in tacos, or on sandwiches. Don’t forget to spoon some of those flavorful juices over the meat!
