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Bring the pork shoulder to room temperature and pat dry. Season all over with sea salt & black pepper.
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Add this to your slow cooker with the barbecue sauce. Set the slow cooker to cook on high for 6 hours.
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30 minutes before the pork should finish, take two forks and shred the pork. It should fall apart easily, if not let it go a little longer. Let the shredded pork cook in the sauce for the remaining time.