1 (2 to 3 pound) pork shoulder roast
1 onion, thinly sliced
2 tablespoons flour
1 (8 ounce) bottle barbecue sauce
1 tablespoon chili powder
1 teaspoon ground cumin

Place onion slices in 4 to 5-quart slow cooker. Sprinkle flour over onions.

Place roast over onions. (Cut roast to fit cooker if necessary)

In bowl, combine barbecue sauce, chili powder and cumin and pour over roast.

Cover and cook on LOW for 10 to 12 hours.

Remove roast from cooker and slice. Serve sauce over sliced roast.