Pork Sandwiches

Or as my friend Sarah would call them, "BBQ sandwiches".  Many fights have been fought over what constitutes as BBQ, but I'm pretty sure that you need to be more specific when you say "we're eating BBQ".  Anyway, this meal was pretty easy.  I managed to prep everything and throw it in the slow cooker in about 30 minutes, and that counts the two times that I ran to the store across the street to get something.  I put Alex in charge of making the buns (since I had to go to work and couldn't clone myself quickly enough to bake a batch), and even though he was a little apprehensive about being in charge of something beyond stir-fry, the buns turned out great.  I ate a whole bun by itself before dinner.  And the meat smelled so amazingly-awesome that I started forking off pieces and dunking them in BBQ sauce while I waited for my fries to hurry up.
This recipe is from Life's Ambrosia

Ingredients

• 3 lbs of pork shoulder
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon granulated garlic
• 1/2 teaspoon fresh cracked black pepper
• 1/2 teaspoon dried oregano
• 1 (5 pound) bone-in pork shoulder
• 1 medium onion
• 3 cups beef broth
• 2 cups water

Procedure
Combine all of the spices and rub the pork down.
Let the pork rest a bit- preferably overnight.
Chop up the onion and lay it on the bottom of the slow cooker.
Place the meat on top of the onions and fill the slow cooker with the beef broth and water.
Cook on low for 8 hours.
Scoop the meat up with a slotted spoon and encourage the meat to fall apart by pulling at it with two forks.  This step should be a breeze.

Eat the meat in a sandwich, burrito, fajita, enchilada, whatever works.