Prepare the Pork

• Into a large greased slow cooker, place the hunks of the Boston Butt pork roast.
  8 pounds boneless Boston Butt roast, cut into 4 large hunks
• In a medium mixing bowl, make the spice rub by combining the oil with all the spices and the brown sugar.
  2 tablespoons olive oil or avocado oil, 2 tablespoons smoked paprika, 1 tablespoon mild chili powder, 2 teaspoons ground cumin, 2 tablespoons dark brown sugar, 1 tablespoon kosher salt, 2 teaspoons black pepper
• Using your hands or a spoon, spread the spice rub all over the top of the chunks of pork in the slow cooker.
• Top the pork with the chopped onions and minced garlic.
  1 medium white or yellow onion, 8 cloves garlic
• In a medium mixing bowl, combine the honey, vinegar, ketchup, broth, and chipotles. Slowly pour this mixture around the exterior of the pork chunks.
  1/2 cup chicken broth, 1/2 cup honey, 1/2 cup cider vinegar, 1/2 cup ketchup, 2 tablespoons minced chipotles in adobo sauce
• Cover the slow cooker with the lid and cook the pork on low for 5-6 hours, or until very tender when tested with a fork. (The pork should be nearly falling apart when it's fully done, 195 degrees F. at the center of the pork.)
• Using a slotted spoon, remove the pork chunks to a platter. Let the cooking juices and fat cool slightly, then remove them from the slow cooker.
• Return the cooked pork to the slow cooker. Use two forks to shred the fork by gently pulling them away from each other as you insert them into the pork chunks. The pork should fall easily apart as you shred the meat. If desired, pour some of the cooking juices over the shredded meat when serving.