Ingredients :
- 1 pork butt roast fat cap trimmed to 1/8-inch
- salt and freshly ground black pepper
- 1/2 cup water
- 2 bay leaves
- 1 large sprig fresh thyme
- 2 teaspoons whole juniper berries
Directions :
- Season all sides of pork liberally with salt and pepper and place in slow cooker. To the bottom of the slow cooker, add water, bay leaves, thyme, and juniper berries.
- Cover and cook on HIGH for 4 to 6 hours, or LOW for 8 to 10 hours. The meat should fall apart easily.
- Transfer pork to a large bowl and shred with two forks. Skim fat off liquid in slow cooker if desired. Discard juniper berries and any thyme sprig stems. Serve shredded pork in tacos, burritos, salads, and burrito bowls.
