Slow cooker shredded pork shoulder

This is great for burritos or sandwiches.

  • 2lb boneless pork shoulder roast, cut into 2″ pieces
  • salt
  • freshly ground black pepper

Sprinkle the pork generously with the salt and pepper.  Place in a 3.5-or 4- quart slow cooker.

Place the following 5 ingredients inside a six-inch square of double-thickness cheese cloth (or a coffee filter tied with cotton string).  Tie the corners diagonally one way, then the other:

  • 1 tablespoon whole black peppercorns
  • 2 teaspoons cumin seeds
  • 4 cloves garlic, sliced
  • 1 teaspoon dried oregano leaves, crushed
  • 3 bay leaves, broken up

Place bouquet garni into crock pot.  Into the slow cooker pour:

  • 2   14-ounce cans organic chicken broth, undiluted

Cover and cook on low-heat setting for approximately 12 hours.  Using a slotted spoon, remove meat from slow cooker.  Discard bouquet garni and cooking liquid.  Using two forks, pull meat apart into shreds; discard any fat. ( If desired, sprinkle meat with some freshly squeezed lime juice and finely shredded lime peel to use in burritos.)

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Filed under food, Main Course, Protein

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