Ingredients

• 3-4 pounds of pork shoulder or butt
• 6 cloves of chopped garlic
• 4 teaspoons salt
• ¼ tsp black pepper
• 1 tsp dried Oregano
• 1 ½ tablespoon Olive Oil
• 1 ½ tablespoon white vinegar

Instructions

1. Combine garlic, pepper, oregano, olive oil, vinegar, and salt in a small bowl. Rub pork with garlic mixture put into a large ziplock bag and refrigerate overnight.
2. The next morning cook in the crockpot on low for 8 hours.