Every time we make this juicy beauty, we are asked for the recipe. Enjoy with your family and friends!
- Approx. 3 to 4lb Pork Butt or Pork Shoulder (both are great in this recipe)
- 1/2C Chicken broth
- 1/3C The Olive Grove’s Champagne Vinegar
- 1/8C The Olive Grove’s Persian Lime Olive Oil
- 1/3C The Olive Grove’s Garlic Olive Oil
- 2t Black pepper
- Salt to taste
Place pork in a slow cooker. If it’s fatty on one side, place it in fat side up. Pour in broth, vinegar, both olive oils and cook on high for 6 hours. With a large fork, shred the pork and let sit in its juices another 15-30 minutes. Turn off slow cooker and let sit another 10 minutes. Season with salt and pepper. Serve on a bun, in a taco or over a bed of rice.