Love this sauce.
. Your liquid should not cover your pork in the slow cooker: it should only come up about a quarter of the way up the sides. The pork will make more liquid as it cooks, and you need to leave room for that.Photo by Chelsea Kyle, Food Styling by Anna StockwellOnce everything's in the slow coooker, turn it onto low and cook it until the pork shreds easily when poked with a fork.
Shortly after this photo was taken, I gave up with the forks and just used my hands to pull the pork.When the meat is done, pull it out of the liquid and set it on a rimmed baking sheet to cool enough that you can touch it. Once it is, start pulling the meat off the bone and tearing it into shreds. Two forks work well for this, but so do your hands. If you encounter globs of fat or gristle as you shred the pork that you wouldn't want to bite into, discard them. Make it nice.
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