Spread the onion slices in the bottom of a lightly-oiled large (6 quart) slow cooker. Rub the pork shoulder on all sides with the Hidden Valley® Original Ranch® Seasoning, Salad Dressing & Recipe Mix Packet. Place on top of onions. Pour the chicken broth over the roast. Cover and cook on low heat for 8 hours, or until you can pull the pork apart easily with a fork.
Shred the meat in the pot of the slow cooker, removing any large chunks of fat that remain. Mix into the onions, and stir in KC Masterpiece® Original Barbecue Sauce and Hidden Valley® Original Ranch® Salad Dressing. Let sit in the pot for another 10 minutes or so, until warmed through. Serve alone, in sandwiches, in bowls or on top of nachos.
For safe meat preparation, reference the USDA website.