This is a dish we had never encountered until we moved from Britain to Canada, but it is certainly one of our slow cooker favorites. Very easy to prepare, very tasty results.
We follow the recipe here on Chowhound.
Basically, put a layer of sliced onions and garlic in the bottom of the crock pot, and add a cup of stock. Pat the pork dry and rub all over with a mix of spices: a tablespoon each of dark brown sugar, chili powder and salt, and 1/2 teaspoon each of ground cumin and cinnamon. The amount of spice looks scary when you prepare it, but you want the pork to have a good coating and it works out OK. Place into the crock pot and cook long and slow (8 to 10 hours on low).
When cooked, remove the pork and pull apart. Drain off (but keep) the liquid and return the onions and the pork to the pot. Mix in with a good dollop of barbecue sauce to taste, and enough of the saved liquid to make the dish moist. Serve on buns with salad or coleslaw.
This is a good dish for pot lucks. If you're taking it with you to a party and reheating it there, pour some of the stock into a jar or bottle and take it with you so you can adjust the moisture at the last minute.
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