Barbecue Pork Chili

Barbecue Pork Chili
1 lg. onion
2 cups chicken stock
6 garlic cloves, pressed, divided
1 tsp salt, divided
1 pork shoulder roast (3 ½-4lbs)
1 can tomato sauce
1 can black-eyed peas, drained & rinsed
1 can petite diced tomatoes, undrained
1 ¾ cups fresh corn kernels or frozen
3 Tbsp Smokey Barbecue Rub (Pampered Chef)
Shredded white cheddar cheese & chopped fresh cilantro

Put chicken stock, half of the pressed garlic and half of the salt into crock pot. Trim excess fat from pork. Place pork into crock pot. Chop onion into small pieces. Place onion on top of pork. Cook on low for 4-5 hours. Check pork with fork. When pork starts to fall apart, pull out onto cutting board to set for 5-10 minutes. Meanwhile, combine tomato sauce, black eyed peas, tomatoes, corn, rub, remaining garlic and remaining salt into a stockpot on medium heat. Stir ingredients. Cut meat into small pieces. Then add meat to stockpot. Strain onions, but reserve juices from the crock pot. Pour juices into stockpot. Cook 20 minutes. Serve with cheddar cheese and cilantro, if desired. Serve with Buttery Corn Bread.