• In a large bowl, mix together the brown sugar, chili powder, salt, cumin, and cinnamon. 
• Remove twine from pork if necessary and cut into 4 large chunks.
• Add meat to the large bowl and rub spices into chunks of meat. Tossing to cover completely.
• Lay sliced onions and garlic in the Instant Pot. 
• Add the chunks on top.
• Pour 1 cup of chicken broth in the Instant Pot and cover.
• Close vent and set to MANUAL for 40 minutes.
• Allow a Natural Release for 10 minutes before releasing all pressure and removing the lid.
• Remove meat from the Instant Pot and shred the pork.  I use a hand mixer, it's really quick!
• Strain the liquid from the Instant Pot and save the onions and garlic.
• Put meat back into the pot, turn on Saute and add in the barbecue sauce.
• Mix well and serve.

Slow Cooker Option

• In a large bowl, mix together the brown sugar, chili powder, salt, cumin, and cinnamon. 
• Remove twine from pork if necessary.
• Add meat to the large bowl and rub spices into chunks of meat. Tossing to cover completely.
• Lay sliced onions and garlic in the slow cooker.
• Add the pork on top.
• Pour 1 cup of chicken broth into the bottom of the slow cooker.
• Cover and cook on 8-10 hours on low or 6-8 hours on high.
• Remove meat from the slow cooker and shred the pork.  I use a hand mixer.
• Put meat back into the slow cooker, stir the veggies with the meat and add the barbeque sauce.