Layer the onions and garlic evenly into the bottom of a large slow cooker bowl. Pour in the stock/broth. In a small bowl, toss together the brown sugar, chili powder, kosher salt, cumin and cinnamon. Pat the meat dry with a paper towel, then using your hands, rub the spices all over the surface and into the crevices of the pork. Place the pork on top of the onions in the slow cooker. Cover and cook on low for 8 to 10 hours, or high for 6 to 8 hours, until the pork is fork tender and easily shreds.

When the pork is done, set the slow cooker to the "warm" setting and transfer the meat to a cutting board or large platter. Set a mesh strainer over a heat-proof bowl. Using oven mitts, remove the slow cooker bowl and pour the onion mixture into the mesh strainer, then return the solids to the slow cooker bowl. Set the liquid aside.

Using 2 forks, shred the cooked pork and discard the fat. Return the shredded meat into the slow cooker with the onions. Pour in the BBQ sauce and stir to combine. Keep warm in the slow cooker until ready to serve.

*The BBQ sauce is optional. If not using the BBQ sauce, pour in about ¼ cup of the strained liquid until just moistened. Season to taste with additional salt and pepper.

Recipe Source: Christine Gallary, Chow.com