In a bowl, put 60 ml Orange juice, 3 tablespoon Liquid sweetener, 2 tablespoon Ketchup, 2 tablespoon Balsamic vinegar, 2 teaspoon Garlic granules and 2 teaspoon Smoked paprika. Mix well to combine.
Put 950 g Pork shoulder into the slow cooker and season with 2 pinch Sea salt and black pepper on both sides.
Pour the marinade over the pork and, using your hands, rub into the meat on all sides.
Cook on high for 6 hours or on low for 12 hours.
Remove the meat from the slow cooker and put onto a chopping board. Using the backs of two forks, pull the meat apart until it is completely shredded.
Return the shredded meat to the slow cooker and mix into all the liquid.
Notes
Slow cookers all cook things at different rates. You want to make sure that you don't overcook your pork as it will dry out. The pork is cooked when it easily shreds with a fork.
If you like your food with a kick of heat, add some red chilli flakes or chipotle paste which adds some smokiness too.
If there is a lot of juice in your slow cooker after you take the joint out to shred, then you might want to remove some of the mixture before putting the shredded meat back in.
Adding some liquid smoke really gives it an incredible flavour.