Slow Cooked Puerto Rican Pulled Pork

from The Pioneer Woman's Tasty Kitchen

4 lbs Pork Shoulder/Butt
6 cloves garlic
1/4 tsp ground black pepper
1 tsp oregano
1 1/2 tbsp Olive Oil
1 1/2 tbsp white vinegar
4 tsp salt

Combine garlic, pepper, oregano olive oil, vinegar, and salt. Rub pork with the garlic mixture and regrigerate overnight.
When ready, drop inot the crockpot on low for 8 hours.
Done! Consume with vigor.
_____________________________________________

Well, as usual, I procrastinate. :) I forgot what I was making for Sunday, which means I forgot to thaw the pork. So, I set the crockpot on high and place the frozen pork in it to thaw. After one hour, I put the rub on the pork. On one side, I eyeball about one tbsp each of the olive oil and vinegar. Rub it in. Then I shake the pepper and oregano on to my liking, 3 cloves of garlic and 2 tsp of salt. Rub all of that on the top. I flipped the pork and did the same to the other side.

I left the crock pot on high for 7 hours. About half-way through, I flipped the pork once more. The last few hours. I sliced the pork. About an hour before I served it, I took a fork and knife and shredded the pork.

My pork was only 2 lbs, but I still stuck with the recipe. I probably used more vinegar, oil and oregano than what was called for. I also used apple cider vinegar instead of white just b/c its what I already had.

I loved this....and Ken said it was one of the best dishes I've ever made!!!! It was really good!!!!