In order to cook the heart so that it would shred apart, I was going to need to cook it in the crockpot for a long time. How long, though, I didn’t know. I had braised a bison roast in the crockpot a few months ago and that took almost 15 hours, so I expected the heart to take at least that long. After trimming the all the vessels and fat, I cut the remaining muscle into large cubes (about 2 inches by 2 inches). I added enough water to cover the meat and set it on low for 12 hours. Twelve hours later the meat still wasn’t ready to shred apart so I added more time. And then more time. And then even more time.