Trim the excess fat from the pork, and place it in the slow cooker.

Combine the garlic, mustard, paprika, ginger, salt, pepper flakes, and honey in a bowl, and stir to combine thoroughly.

Stir in the orange juice and zest, and water. Use a whisk to blend all the ingredients of the sauce.

Add the chopped sweet onions, and pour the mixture over the pork shoulder, aiming to cover it evenly.

Cover the slow cooker with the lid.

Cook on a high setting for about six hours. Overnight, you can cook it on a low setting for about 10 hours. Turn it three or four times

Remove the pork from the slow cooker; it should shred easily with two forks.

If there’s too much liquid, you can reduce it through heating, or simply discard excess to leave about 2 cups.

Add the shredded meat back into the 2 cups of liquid and stir together.