Place the pork shoulder in a slow cooker. There should not be any remaining spices when finished. Transfer from slow cooker into a roasting pan reserve liquid. Remove from oven cut thick layer of fat off top and discard. Close the lid and cook on low for 8 hours.
In your slow cooker place the diced onion and garlic in the base add the pork shoulder and season well with salt pepper. Alternatively you may cook on high heat for 4 hours. I recommend cooking low and long wherever possible since the longer cooking time will lend to a more tender pulled pork. Cook for 1 hour more. Stir celery onion barbeque sauce ketchup water garlic powder chili powder salt and pepper together in a slow cooker.
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When cooked allow to cool slightly before shredding the pork. When cooked allow to cool slightly before shredding the pork. Cook on low for 7 hours or high for 5 hours. In your slow cooker place the diced onion and garlic in the base add the pork shoulder and season well with salt pepper. Personally i prefer to cook for longer as this leaves more time for flavours to develop and for the pork to become more succulent.
Add in the onions and garlic and stir to combine. Place the pork shoulder in a slow cooker.
