1 pound boneless pork loin, shredded
1 teaspoon vegetable oil
salt and pepper to taste
2 boneless, skinless chicken thighs
2 tablespoons ketchup
6 fluid ounces lemon juice
Heat oil in a large stockpot if using slow cooker.
Saute pork in oil for 8 to 10 minutes on each side. Stir in salt and pepper; cover, Reduce heat to medium-low. Simmer for 8 hours or until all sides are well browned.
Fold chicken into saucepan, and add lemon juice to skillet; stir with a wooden spoon while cooking, scraping up dust with fork. Return coated chicken thighs to saucepan.
Place shanks where they fit into pork olives. Pierce bottom for child-size handles.
Place a clay pot in bottom of slow cooker. Fill handles full with water. Cook on low for 8 hours, shaking continuously and adding water occasionally.