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.
Let the roast rest for a few minutes before topping with gravy and serving with Tony Chachere’s Creole Butter & Herb Rice Mix and steamed broccoli.