Stick the pork in the slow cooker, skin side up and pour over the carton of apple juice. The pork does not need to be completely cover by the juice.

Slow cook on low setting overnight - a good 10-12 hours if you can manage it.

Remove the pork from the cooker, take off and discard the hard skin and fat but keep the soft squishy fat.

Shred the pork with a fork and stir the pork and soft fat back into the slow cooker juice.

Stir in the BBQ sauce and cook on low for another hour or until ready to serve.

Serve with anything you fancy! I like to serve mine with floury baps, roasted Mediterranean vegetables, garlic roast potatoes, and creamy coleslaw. Delicious!