Pulled Pork in Slow Cooker

A delicious, rich shredded pork meat which is served warm on buttered bread rolls with a side salad.
This was my first experimental recipe, but it turned out so well I haven't had to modify the ingredients at all! Although it took more than 24 hours to cook in my old crockpot, the cooking time will depend on the capability of your slow cooker. But it was worth every minute.
Freeze any leftovers.

▶2kg piece of roasting shoulder pork (rolled, boneless is okay also)
▶2 large brown onions, peeled and sliced
▶1 small bottle dry ginger ale

Preheat slow cooker on high.

Place half of the onion in the slow cooker, then the pork and rest of onion on top. Pour over the ginger ale. Cook on high for 1 hour then reduce to low and slow cook for about 18 hours. (It could take even longer, so test your meat - it should flake easily.)

Remove meat and use a slotted spoon to recover the onions. Discard all the liquid.

To shred the meat, remove any obvious fatty pieces, skin and bones then use two forks to break up the meat into fine shreds. Return meat and onion to the slow cooker.

Pour over the meat/onion -

▶3/4 cup barbecue sauce
▶1/2 cup smokey barbecue sauce
▶1/2 cup Worcestershire sauce
▶1/4 cup honey mustard sauce
▶2 tbsp clear honey
▶1 tsp dry mustard powder
▶(optional) 1 tsp dried chilli flakes

Heat on high for 1 hour then continue cooking on low for 4-5 hours.