4 to 6poundboneless pork shoulderor pork butt roast
1large onionthickly sliced
1tablespoonolive oil
1cupchicken broth
1cupbarbeque saucelow carb, plus additional for serving
For the Rub
1teaspoonsalt
1teaspoonsmoked paprika
1tablespoonbrown sugaror Swerve brown sugar
1teaspoongarlic powder
½teaspoondried thyme leaves
½teaspoonblack pepper
⅛teaspooncayenne pepperoptional
Instructions
In a small bowl, combine salt, smoked paprika, brown sugar, garlic powder, thyme leaves, pepper and cayenne. Rub the seasoning mix over the roast.
Heat the oil in a medium skillet over medium heat. Separate the onion rings and add them to the skillet. Cook for 4 to 5 minutes or until they begin to soften.
Add the onions and broth to the bottom of a 6 quart slow cooker and place the roast on top.
Cover the slow cooker and cook the pork on high for 4 to 5 hours or on low for 7 to 8 hours or until fork tender.
Transfer the pork to a large plate and let the pork rest for 20 minutes. Using two forks, shred the pork. Strain the broth and ladle over the shredded pork.
Serve with warmed barbecue sauce.
Notes
Make sure to pat the roast dry before adding the rub, so that it will cover and stick to all the sides.
Try using leftover bacon grease to cook the onions for a smoky flavor!