Serves 16

• 1 boneless pork shoulder, 7 lbs
• 1/2 cup chicken broth or water
• 1 tsp. salt

1. Add broth and pork to slow cooker. Season with salt.
2. Cover and cook on low until very tender, about 8 hours. Remove meat and let cool.
3. When cool enough to handle, pull meat into thin shreds, removing all fat and gristle but reserve broth.
4. Freeze the concentrated broth (about 2 cups) for future recipes.