I love this recipe and use it nearly every other week! The only change I've made is that I cook it in the slow cooker for 4 hours on high, let it cool and then shred the meat. Once the meat is shredded I toss it in a frying pan with a tiny amount of butter or oil so the pork is slighty crispy. Great on its own or in a taco or burrito!

Reviewed On: Jun. 17, 2008