Slow Cooker Sweet Pork Barbacoa

Ingredients

• 3 lbs pork shoulder
• 3/4 cup packed light brown sugar, or more to taste for a sweeter pork if desired
• 2 1/2 tsp chili powder
• 1 tsp paprika
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 3/4 tsp salt, or to taste
• 1/4 tsp freshly ground black pepper
• 2 cups low-sodium chicken broth
• 1 1/2 Tbsp tomato paste

Directions

1. Set the pork roast in the slow cooker. In a mixing bowl, combine the light-brown sugar, chili powder, paprika, onion powder, garlic powder, salt, and pepper with a whisk. Pour in the chicken broth, add the tomato paste, and whisk again until the mixture is smooth and evenly blended.
2. Pour the broth mixture over the pork in the slow cooker. Put the lid on and cook on low heat for 7 – 8 hours.
3. Lift the roast out of the slow cooker, trim away the fat, and pull the meat into shreds. Do not make the pieces too tiny, since over-shredding can make the pork turn mushy.
4. Spoon off and discard some of the fat from the surface of the broth in the slow cooker; it will be the shiny orange layer on top.
5. Add the shredded pork back to the slow cooker and leave it on warm heat for 1 – 3 hours. Strain the broth. Serve the pork in tacos, enchiladas, or burritos, or spoon it over nachos, salads, or tostadas.