I'm making Cuban pork shoulder in a slow cooker tomorrow (my oven broke so in forced to use it. Also the reason I haven't posted results about my pizza dough problems). Anyone have any clue how long I should be cooking it? Its a small one. Probably 4 pounds but I never use my slow cooker so I have no idea how long (and on high or low?). Thanks!
Bonus: It's dairy-free, too.
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