Heat oil in a large skillet over high heat. Add the pork and sear on each side until browned (about 2 minutes per side). Transfer pork to the slow cooker.

Stir in the remaining ingredients and cover. Cook on low for 5-8 hours until the pork is completely tender and shreds easily. Shred all of the meat with tongs or a fork.

Once the pork has finished cooking, heat your broiler to high. Line a baking sheet with aluminum foil. Use a slotted spoon to transfer the pork to the prepared baking sheet, spreading it in a single layer. Reserve the liquid in the slow cooker.

Place the pork under the broiler for about 5 minutes, or until the edges begin to crisp. Use tongs to toss the pork, then ladle about ¼ cup of broth over the pork. Continue broiling for another 5 minutes, or until the edges are nice and crispy. Ladle another ¼ cup of broth over the pork and serve immediately.

I usually only broil as much as we’re going to eat that night and then freeze or refrigerate the rest. To cook from frozen, thaw in the refrigerator and then broil as directed once it’s thawed. You can broil all of it (you’ll need two baking sheets) and then freeze, if desired.