I too have a personal touch. I sear my pork shoulder on a charcoal grill, then coat with spices and place in slowcooker. The house smells wonderful all day. Then I remove the pork and reduce the liquid, and add lard to the mixture to crisp up the shredded meat. The charcoal really adds a smoke flavor that stays with the meat throughout the boiling process.

Reviewed On: Apr. 17, 2009