Originally Posted by
magiciansampras
I use the slow cooker to cook the shoulder throughout the day (seasoned before hand of course). Then I do a very quick fry in a skillet before serving so it gets that crispy outside but moist inside.
I slow cook it in water/garlic/chili powder/cumin/onion/whatever else looks good that day all day, then pop it into a 450 degree oven to crisp it up.