For my mom's birthday bash, I whipped up this dish, and it was a hit; everyone kept asking how to make it

2. Rub the spice blend all over the pork shoulder, ensuring every nook is coated. If time allows, let the pork marinate in the fridge for a couple of hours – or overnight for the flavors to really mingle.
3. Place the pork in a slow cooker and pour the chicken stock around it, not over it, so you don't wash off those lovely spices.
4. Cook on low for about 8 hours or until the pork shreds easily with a fork.
5. Once cooked, transfer the pork to a large bowl and shred it using two forks, discarding any large pieces of fat.
6. Skim the fat from the top of the cooking liquid and mix in about 1 cup of barbecue sauce into the remaining juices.
7. Return the shredded pork to the slow cooker, add the barbecue sauce mixture, and stir to combine.
8. Serve it warm with extra barbecue sauce on the side for those who like it extra saucy!
Variations & Tips: