Ingredients
- 1 tablespoon olive oil
- 3 pounds pork shoulder (skin removed)
- 1 1 /2 teaspoons kosher salt
- 1 teaspoon pepper
- 4 to 6 garlic cloves (original recipe called for 10 garlic cloves, but I only used 4, skin on)
- 3 to 4 cups chicken broth
How to Make
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Step 1: In a large skillet over high heat heat the oil. Season the pork with salt and pepper; add the pork to the skillet; sear on all sides until browned (15 minutes). After 10 minutes add the garlic cloves; turning every once in a while.
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Step 2: Transfer pork to slow cooker and return skillet to high heat. Add 1 cup of broth to the skillet and bring to a simmer; scraping the brown bits on the bottom of the pan. Pour liquid over the pork in the slow cooker. Add 2 cups of broth to slow cooker. I added one clove of black cardamom to the slow cooker. Cook for 9-10 hours on low or until pork starts to fall apart.
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Step 3: Let pork rest for 20 minutes and then using a slotted spoon scoop out the garlic and any other spices and discard.
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Step 4: Shred pork with two forks; moisten meat with juices from slow cooker.
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Step 5: Serve on buns with your favorite toppings - in my house we added barbecue sauce.
We hope you enjoy this recipe!
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