Slow Cooker Sweet Pork Carnitas

I've been obsessed with the slow cooker lately, mainly because I now have a longer commute to work.  Who wants to drive an hour, then cook for an hour? Not me!  (Well, sometimes..)  Anyways, sorry no picture, but this is a delicious way to start off a Tex-Mex meal.  I actually made them into enchiladas  but you can do it however you like.  Don't shred it too much, or it'll become mushy.  I hope you enjoy!

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• 3 lbs pork shoulder (aka Boston Butt Roast)
• 3/4 cup packed light brown sugar, or more to taste for a sweeter pork if desired
• 2 1/2 tsp chili powder
• 1 tsp paprika
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 3/4 tsp salt, or to taste
• 1/4 tsp freshly ground black pepper
• 2 cups low-sodium chicken broth
• 1 1/2 Tbsp tomato paste

Directions

• Place pork roast in a slow cooker. In a mixing bowl whisk together light-brown sugar, chili powder, paprika, onion powder, garlic powder, salt and pepper. Add in chicken broth and tomato paste and whisk mixture until well blended. Pour chicken broth mixture over pork roast in slow cooker. Cover slow cooker with lid, cook on low heat 7 - 8 hours. Remove roast from slow cooker, remove fat from roast and shred (I don't shred the pieces very small because it will kind of have a "mushy" texture if you over-shred it). Ladle out some of the fat (the shiny orange layer of liquid) from the top of the broth in the slow cooker and discard. Return shredded roast to slow cooker and allow to rest on warm heat for 1 - 3 hours. Strain broth. Serve inside tacos, enchiladas or burritos or serve over nachos, salads or tostadas.