Season the pork with salt , pepper and any other seasonings you ‘d like, then put it in the slow cooking pot.
Cover with a lid and cook at low for about 8 hours, until the internal temperature reaches 190F.
When cooking the pork, remove it to a board, and let it cool down with a fork for at least 20 minutes before shredding.
Take and strain the leftover liquid from the crock pot to remove any solids.
Chill the liquid in an ice bath in the refrigerator for about 30 minutes until the fat solidifies, then discard, and pour the remaining liquid over the pork, if you want to remove the excess fat. Enjoy it!