With a sharp knife, make 8 small cuts into the pork shoulder and shove the garlic inside the small incisions (yum, tiny pockets of garlic!!)

Coat the outside of the roast with Tony Chachere’s Spice N Herbs Seasoning.

In a cast iron skillet (or in a slow cooker if you have the browning functionality), heat to medium-high heat and add in the vegetable oil.

Once hot, brown the roast for 5 minutes on each side.

Set the slow cooker to LOW for 6 hours and let that roast slooowwly cook down.

Once the 6 hours are up, gently remove the roast from the crock pot to a cutting board (it will be falling apart!)

Shred the roast, discarding any fat.

Meanwhile, prepare the gravy combining Tony Chachere’s Brown Gravy Mix with 1 cup of water. After combined, bring to boil and then simmer for 3-5 minutes, until desired consistency. Set aside to cool.

Line a baking sheet with foil and spread shredded roast on the baking sheet.

Optional – sprinkle the roast with Tony Chachere’s More Spice Seasoning for an extra kick (that’s what I always do for most of the roast, saving a milder version for Madeline)

Turn on your oven’s broil setting to HIGH and let heat up for at least 3 minutes.

Add the pork to the oven to broil for 5-8 minutes, watching carefully until the edges of the shredded pork are starting to crisp and turn dark brown.