PRESSURE COOKER INSTRUCTIONS

1. Slice 4 slits in the top of the meat and stuff a garlic clove in each slit. Rub the entire surface of the meat with the sugar, ginger, salt, and cinnamon. Put the broth and onions in the pressure cooker insert, then lay the meat on top of the onions. Lay the bacon slices on top of the meat.
2. Seal the lid and set the pressure cooker’s manual timer for 90 minutes. When the timer goes off, release the pressure. If the meat does not shred easily with two forks, use a knife to cut the roast into large chunks and return them to the pressure cooker for an additional 15 minutes of cooking.
3. Transfer the meat to a cutting board. Drain the liquid from the cooking pot, but reserve the onions. Shred the pork and bacon by pulling two forks in opposite directions to pull the meat apart. Transfer the meat back to the pot with the onions and stir in the BBQ sauce, tasting and adding more sauce or salt as desired.

SLOW COOKER INSTRUCTIONS

1. Slice 4 slits in the top of the meat and stuff a garlic clove in each slit. Rub the entire surface of the meat with the sugar, ginger, salt, and cinnamon. Put the broth and onions in the slow cooker insert, then lay the meat on top of the onions. Lay the bacon slices on top of the meat.
2. Cook on high for 1 hour, then on low for 6 to 7 hours, until the pork can be easily shredded with two forks.
3. Transfer the meat to a cutting board. Drain the liquid from the cooking pot, but reserve the onions. Shred the pork and bacon by pulling two forks in opposite directions to pull the meat apart. Transfer the meat back to the pot with the onions and stir in the BBQ sauce, tasting and adding more sauce or salt as desired.