Combine the soup, ketchup, BBQ sauce, cider vinegar, and brown sugar in a medium bowl, whisk until combined. Add salt and pepper to taste. Smash the garlic cloves with the side if a knife so that they are still whole, but broken. Drop in the garlic cloves into the sauce. This can be made the night before so it is ready for the next day.
Trim any excess fat from the pork roast. Season both sides with salt and pepper. Pour a little of the sauce into the empty cooker just to coat the bottom. Place the roast in the slow-cooker, and pour the remaining sauce over the top.
Cook on low for 8-10 hours or high for 4-5 hours.
Remove roast onto a sheet pan or cutting board and shred, it should basically fall apart as you are removing it from the crock. This is where you eat a few bites because you can't help it!
Skim some of the excess fat juices from the top of the slow cooker, leaving enough juice for the shredded pork to sit in. I take out about 1 cup of liquid. Add shredded pork back into the cooker.
Serve on buns, and top with your favorite BBQ sauce, some slaw, avocado, or crispy onion strings. YUM!
I like to add some sriracha to the sauce for some extra spice.
The last time I made this I swapped brown sugar for the low calorie Truvia brown sugar blend (see measurement conversions on the package).
I have only ever cooked on low for 8-10 hours, I have never tried the 4-5 hours on high version but I am sure it works just as well!
This makes such good leftovers, and the best Asian Pork Tacos!
Whole30 version-rub pork roast with approved spices and herbs. Use a medium chopped onion, and fresh garlic as a bed for the pork to sit on, and pour about 1 1/2-2 cups of unfiltered apple cider over the roast.