This is delish!! I never seem to get going 10 hours before I want to eat --plus I trim the big pieces of fat off and cut the roast into 3-4 pieces to help the spices permeate (definitely do this), which usually takes me at least 20 min-- so I cook on high for 2 hours and then low for 5-6. This time after shredding, I'm also going to put the meat back into the broth for a little bit to moisten the meat. The leftover shredded meat, which I refrigerate in the broth, is so amazing that this last soak may be worthwhile.
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This is delish!! I never seem to get going 10 hours before I want to eat --plus I trim the big...