I am the queen of three ingredient recipes. People think I am some kind of gourmet chef, making masterful, fancy meals for my family every night. But nope–that is simply not true. This is one of my staples, and it’s so easy that I’m not sure this constitutes cooking. Use the pork for anything: barbecue pork sandwiches, in lettuce wraps, as an enchilada filling, mix in black beans and serve it over rice, on a salad, or just serve it plain with some vegetables. Or freeze the finished pork and use it later. It’s extremely versatile.
Put it all in a crockpot. (add enough chicken stock to fill about halfway up the pork) Cook on high for about 6 hours for 5 pounds of pork. Or, set it on low, go to work, and the pork should be ready when you get home from work. Let it cool, transfer to a large bowl, and break into pieces or shred it.