| 1 | Remove skin and excess fat from pork. |
| 2 | Place in large bowl. |
| 3 | Pour water over; add remaining ingredients. |
| 4 | Cover and refrigerate several hours or overnight. |
| 5 | Turn meat two or three times if possible. |
| 6 | Transfer meat and marinade to slow-cooking pot. |
| 7 | Cover and cook on low for 10 to 12 hours or until meat is done. |
| 8 | If possible, turn meat in pot once during cooking. |
| 9 | Drain and slice |
