• 3 pounds boneless pork shoulder
  • Kosher salt
  • Freshly ground black pepper
  • 2 cloves garlic (minced)
  • 1½ cups chicken broth
  • 3 bay leaves
  • 3-4 sprigs fresh thyme (or 1 teaspoon dried)
  • Juice of 1 lemon
  • 2 sprigs rosemary (or ½ teaspoon dried)


Use a fork to poke holes in the pork shoulder, then sprinkle both sides with salt and pepper and rub on minced garlic. Place pork in the slow cooker.

Add chicken broth, bay leaves, thyme, lemon juice and rosemary. Cover and cook for 6-8 hours.

Remove pork from slow cooker and place in a separate bowl. Use two forks to shred meat, then serve.

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