Ingredients
1-1/2 teaspoons salt1-1/2 teaspoons garlic powder1-1/2 teaspoons ground cumin1-1/2 teaspoons ground cinnamon1-1/2 teaspoons chili powder1-1/2 teaspoons coarsely ground pepper1 boneless pork shoulder butt roast (3 to 4 pounds), halved2 tablespoons olive oil2 medium onions, halved and sliced8 garlic cloves, coarsely chopped1-1/2 cups water1 tablespoon liquid smoke, optional 10 hamburger buns, split and toastedBarbecue sauceSliced jalapeno pepper, optional
Preparation
Mix seasonings; rub over pork. In a large skillet, heat oil over medium heat. Brown pork on all sides. Transfer to a 5- or 6-qt. slow cooker.
In same pan, cook and stir onions over medium heat until lightly browned, 4-5 minutes. Add garlic; cook and stir 1 minute. Add water; bring to a boil, stirring to loosen browned bits from pan. If desired, stir in liquid smoke. Add to pork.
Cook, covered, on low until meat is tender, 6-8 hours. Remove roast; discard onion mixture. Shred pork with 2 forks; return to slow cooker and heat through. Serve on buns with barbecue sauce and, if desired, jalapeno slices.
