1. In a bowl, mix all ingredients together except for the pork. Cut the pork into 2 or 3 large pieces and mix with the prepared mixture. Store in an airtight container in the refrigerator for 24 hours to marinate.
2. The next day, place the pork along with its marinade in a slow cooker on high for 7 hours, or in the oven, covered, for 4-5 hours at 160°C. Check it every 1-1½ hours and add water if needed.
3. Once cooked and tender enough to shred with a fork, remove the pork from the oven and shred the meat with two forks.
Serve with caramelized onions, coleslaw, in a baguette or brioche bun with potato wedges.
