Ingredients

The following ingredients have 4 Servings
  • 5 pounds Picnic Pork Shoulder (Boston Butt, Pork Butt)
  • 1 tablespoon Extra Virgin Olive Oil
  • 3 tablespoons Fresh Garlic, minced
  • 2 tablespoons Fresh Rosemary, chopped
  • 1 cup Beef Broth
  • 1/2 cup Balsamic Glaze
  • 1/2 teaspoon Kosher Salt
  • 1/4 teaspoon Black Pepper

Instruction

  • Trim any excess fat from the meat; then heat the oil in a large pot or Dutch oven over medium high heat. Season the meat with salt and pepper; then brown your pork shoulder on all sides. 
  • While the meat is browning, mince the garlic and chop the rosemary.
  • When the meat is brown, add it to your slow cooker (mine was 5qt and fit the meat perfectly); then add the garlic, rosemary, and beef broth. 
  • Next, top the meat with the balsamic glaze, cover the slow cooker and cook on high for 5-6 hours or on low for 6-8 hours.
  • Take two forks and shred the meat away from the bone into bite sized pieces and discard the bone.