- 1 4–5-lb bone-in pork shoulder, trimmed of excess fat
- 2 16-oz jars Royito’s
- 1 cup water
- That’s it!
In the crock pot, pour in one cup of water.
Place the pork shoulder into the crock pot.
Pour in Royito’s so that it is completely covering the pork.
Turn the crock pot on low and cook for eight to 10 hours until pork is very tender.
On a large baking sheet, use two forks to shred the pork into small pieces.
Drain about ¾ of the cooking liquid in the crock pot and return the shredded pork to the pot for extra flavor and moisture. Serve directly out of the pot or transfer to serving dish.
Enjoy this by itself or with a slaw for a pulled-pork sandwich or taco!