Directions

1. (Day Before): Cut pork into 2-inch cubes. Coat evenly with the rub, cover, and marinate in the refrigerator overnight.
2. Layer Onions: Place onions in a single layer at the bottom of the crockpot and set it to HIGH.
3. Sear Meat: Heat a skillet over medium-high heat. Sear the pork on all sides until a light crust forms.
4. Slow Cook: Transfer the seared pork to the crockpot. Cook for 6 hours, occasionally pulling the meat apart as it tenderizes.
5. Strain & Season: Remove large fat pieces from the pork. Pour off the excess liquid into a fat separator, then mix the sugar, chili paste, and liquid smoke directly into the meat.
6. Simmer: Continue cooking, periodically skimming or removing excess liquid over the next few hours.

Optional

1. Discard the separated top fat layer from the collected juices.
2. Boil the remaining liquid in a saucepan until reduced by 90%, then stir the concentrated sauce back into the pulled pork.