Quickly sear the pork shoulder in a hot skillet with olive oil for 2-3 minutes per side before adding to the slow cooker to develop a flavorful crust and lock in juices.

Place the pork with the fat cap facing up so it naturally bastes the meat as it renders, keeping it moist and preventing drying out during the long cook.

Cook on low for 8-10 hours rather than high to achieve that signature melt-in-your-mouth texture; rushing the process on high heat will result in tougher, stringy meat.

Before shredding, carefully skim excess fat from the cooking liquid's surface to reduce greasiness while maintaining the rich flavors that developed during cooking.

Save 1-2 cups of the flavorful braising liquid to drizzle back over shredded pork, ensuring it stays tender and juicy, especially important if meal prepping for later consumption.