Butterfly the pork roast so that you can spread it reasonably flat into the base of a slow cooker, skin side down. Add spice, onion, garlic, sugar, vinegar and juice. Spread roughly over and under the meat.
Add enough stock to roughly half cover the meat.
Slow cook on low for 7 hours or overnight, with the lid closed.
In the last hour of cooking, leave the lid open and increase the temperature to HIGH.
At the same time, remove the skin and fat and place into a pre-heated cast iron pan (Place a splatter guard on top as the pork can pop and spray hot oil). Cook on LOW heat to render the fat, adding a good pinch of salt. Carefully pour off the oil into a glass jar as the fat liquifies. This makes great dirty “Schmalz”, a German delicacy which is spread on bread just like butter. You can also use the fat for cooking, especially frying.
Continue to cook the remaining skin, turning occasionally, until it is crisp and you can break it into small pieces of crackling. This may take an hour. Set aside to sprinkle on your recipe of choice.
Shred the meat using two forks. You can do this in the slow cooker in the liquid or remove the meat first.
Taste before serving – you may like to add a touch more apple cider vinegar or orange juice to balance the flavours.
