Categories: Pork- Main Dish

Ingredients

• 1 Tbsp. olive oil
• 1 (5 to 6 lb.) bone-in pork picnic shoulder, skin removed
• 1 1/2 tsp. kosher salt
• 1 tsp. ground black pepper
• 10 garlic cloves, skin on
• 3 cups low-sodium chicken broth, divided use

Directions

1. In a large skillet over high, heat the oil. Season the pork with the salt and pepper, then add the pork to the skillet and sear on all sides until very well browned, with a nice outer crust, about 15 minutes. After 10 minutes, add the garlic cloves, turning them every once in a while to that they brown on all sides.
2. Transfer the pork, fatty side up, to a 7 to 8-1uart slow cooker. Return the skillet to high heat. Add 1 cup of broth and bring to a simmer, scraping the bottom of the pan to release any stuck bits. When to skillet bottom looks clean, pour the liquid over the pork, then add another 2 cups of broth, then add another 2 cups of broth to the slow cooker.
3. Cook for 5 1/2 to 6 hours on high or 9 to 10 hours on low, or until the pork starts to fall apart when prodded with a fork. It should reach at least 170 degrees.
4. Let the pork rest for 20 minutes. Use a slotted spoon to scoop out the garlic cloves, then squeeze them out of the skins into the liquid. Transfer the pork to a large bowl, or large cutting board, then use 2 forks to pull apart the meat into shreds. Moisten the meat with the juices in the slow cooker (use as much or as little as you like). Mix well to moisten and flavor the meat with the juices.

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