| Real easy. I just slap a pork butt into a crock with a little salt, pepper and garlic powder, and turn it on. No water needed. The pork provides the moisture. I like to cook on high for eight hours. you get some crunchy parts too. That makes it especially nice. After 8 hours you can carve (well not really), or just shred or rip off pieces. Fun! and yummy! |