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Spread the sliced onions and garlic in a single layer on the bottom of a slow cooker and pour in chicken stock.
In a mixing bowl, whisk together the next 4 ingredients until evenly combined.
Dry pork roast with paper towels to remove any moisture from packaging. Evenly rub the spice mixture over pork roast and set on top of the onion mixture.
Cover and cook 6-8 hours on high or 8-10 hours on low.
Remove the pork from the crockpot to a cutting board.
Set a sieve over a heat-proof mixing bowl and pour the onion-liquid mixture into the sieve. Place the drained onion mixture on a cutting board and roughly chop them into bite-sized pieces. Return the chopped onions to the crockpot and discard the liquids.
Using 2 forks shred the pork roast, removing any large pieces of fat. Return the meat to the crockpot.
Pour in the prepared BBQ sauce and toss to evenly combine it with the onions and shredded pork.
Cut bakery rolls in half, top generously with pork mixture, add an extra drizzle of BBQ sauce if desired, top with coleslaw and enjoy! Pass the extra napkins <3