2 mediumyellow onions, thinly sliced
4 mediumgarlic cloves, thinly sliced
1 cupchicken stock or low-sodium chicken broth
1 tbsppacked dark brown sugar
½ tspchilli powder
2 tspkosher salt, plus more as needed
2 tspground black or white pepper
2-2½kgboneless or bone-in pork shoulder (also known as pork butt), twine or netting removed
few dropsliquid smoke (optional)
Place the onions and garlic in an even layer in the slow cooker. Pour in the stock or broth and liquid smoke.
Combine the sugar and spices in a small bowl.
Pat the pork dry with paper towels. Rub the spice mixture all over the pork and place the meat on top of the onions and garlic.
Cover and cook until the pork is fork tender, about 6 to 8 hours on high or 8 to 10 hours on low.
Turn off the slow cooker and remove the pork to a cutting board.
Set a fine-mesh strainer over a medium heatproof bowl. Pour the onion mixture from the slow cooker through a sieve into a pan and add the ketchup. Return the solids to the slow cooker.
Set the strained liquid on a high heat to reduce.
If the pork has a bone, remove and discard it. Using 2 forks, shred the meat into bite-sized pieces, discarding any large pieces of fat. Return the shredded meat to the slow cooker.
Over a high heat, reduce the sauce in the pan to the desired consistency.
Spoon enough sauce over the pork to just moisten it and mix with the onion mixture.
Serve with warm rolls