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In your slow cooker add all ingredients except salt, roast, and olive oil. Mix well.
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Taste the broth for salt content.
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Add salt to your liking. I added about 1/4 teaspoon more. The chicken bouillon is fairly salty on its own so add salt to you personal tastes.
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Add roast. Cook on low at least 6 hours.
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When ready to serve, pull the roast out and let sit on cutting board for about 20 minutes.
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Shred the roast into desired size.
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Meanwhile, heat a frying pan with a bit of olive oil.
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Once hot, add shredded pork and quickly "fry" up.
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Serve as desired…in corn tortillas with lime, onion, and cilantro perhaps.