Crispy shredded pork made using the crock-pot makes this a simple weeknight dinner. Fresh and flavorful chimichurri sauce takes this recipe to the next level.
Place roast in crock-pot fat/skin side up. Sprinkle all spices over roast and add water and apple cider vinegar to pot.
Turn crock-pot on low and cook for 8 hours or 4 hours on high. Pork is done when meat falls apart easily.
Shred meat when done and place in a single layer on sheet pan. Put under the broiler for 3-5 minutes until pork has become crispy at the edges.
Finely mince parsley, cilantro, and garlic. Add to olive oil along with crushed red pepper, salt, and vinegar. Lightly mix.
Serve over pork carnitas or any protein or vegetable of choice.
Pork shoulder roast is also sometimes called Boston Butt or Picnic Shoulder. Either of those cuts will work in this recipe!