Place the onions and garlic cloves in the bottom of your slow cooker or pot for the stove. Put the shanks on top of the onions; add with liquid of your choice. Cover and simmer until meat falls apart when stabbed with a fork, about five hours.
Remove the meat from the liquid into a bowl and shred using two forks.
Heat oil in a pan on the stove, add meat to fry. Turn when meat starts to get crispy, about two minutes. Fry until meat is golden and slightly crispy. Serve warm as filling for tacos, burritos, nachos, or taco salad.
- Great substitute for those who are lactose intolerant
- Once opened, transfer the contents to a resealable container and refrigerate. Use within a few days. The high oil content makes coconut quickly turn rancid if not stored under proper conditions.
Ingredients
Directions
Place the onions and garlic cloves in the bottom of your slow cooker or pot for the stove. Put the shanks on top of the onions; add with liquid of your choice. Cover and simmer until meat falls apart when stabbed with a fork, about five hours.
Remove the meat from the liquid into a bowl and shred using two forks.
Heat oil in a pan on the stove, add meat to fry. Turn when meat starts to get crispy, about two minutes. Fry until meat is golden and slightly crispy. Serve warm as filling for tacos, burritos, nachos, or taco salad.