Crock-Pot Pork Shoulder

For the Crock-Pot Pork Shoulder, cut the skin off the pork shoulder generously and salt the meat all over. Peel the garlic and stick it into the meat.

Line the Crock-Pot with the slices of breakfast ham and place the meat on top. Let everything sit on low for about 16 hours.

Then remove the meat from the Crock-Pot and shred it with two forks. If necessary, add some of the broth from the Crock-Pot to the meat.

Be careful, as the broth will be very salty.

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