Ingredients:

• 2 lb (1 kg) boneless Ontario pork shoulder roast
• 2 tbsp (30 mL) light brown sugar
• 2 tbsp (30 mL) chili powder
• 1 tsp (5 mL) each onion and garlic powder
• 1 tsp (5 mL) dried thyme leaves
• 1/2 tsp (2 mL) each salt and pepper
• 1 large onion, thinly sliced
• 2 tbsp (30 mL) canola or vegetable oil
• 1/2 cup (125 mL) vegetable broth or light beer
• 1/2 cup (125 mL) barbecue sauce

Cooking Instructions:

1. Pat pork roast dry with paper towel; set aside.
2. In a small bowl, stir together sugar, chili powder, onion and garlic powder, thyme, salt and pepper. Rub evenly all over pork roast. Place onion on bottom of slow cooker.
3. In a large skillet, heat oil over medium high heat. Brown pork roast all over and place on top of onions. Pour broth into skillet and bring to a simmer, scraping up brown bits from the skillet.
4. Remove skillet from heat and whisk in barbecue sauce; pour over roast. Cover slow cooker and cook on Low for 8 hours or on High for 4 hours until very tender.
5. Using 2 forks, shred pork in slow and mix with onions and sauce to serve.