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PdfSeason the pork shoulder with salt, pepper, and optional spices.
Place the pork in a slow cooker and add minced garlic and chicken broth.
Cover and cook on low for about 8 hours or on high for about 4 hours until the pork is very tender and shreds easily.
About an hour before the pork is done, steam or boil the sweet potato chunks until they are very soft.
Mash the sweet potatoes with a fork or potato masher until smooth. Season with salt and pepper to taste.
If desired, you can add a bit of the cooking liquid from the pork for extra flavor.
Shred the cooked pork using two forks and mix it into the sweet potato mash.
Divide into 7 equal portions and store in airtight containers in the refrigerator.
Reheat gently in the microwave when ready to eat, ensuring it’s thoroughly warmed through.