assignmentPREPARATION
1
Sear pork butt or shoulder before adding to slow cooker. Cook on low for 8 hours or high for 4-5 hours. Shred meat.
2
Transfer shredded pork to a baking sheet and broil for 5 minutes or until crispy. Remove from oven and pour ¼ C of the reserved juices from the slow cooker onto the crispy pork and toss. Place the baking sheet back in the r=broiler for an additional 5 minutes or until the meat is crispy. Pour and additional ¼ C of liquid over the crispy pork and serve immediately with cilantro and onion.
3
Re broil them until crispy or heat them in a skillet with a little olive oil.