Mix all the spices together and rub into the pork. Leave for a few hours, or, even better, overnight.
Place the apples and onions in the base of the slow cooker and then place the pork on top.
Pour the beer over the meat, making sure it is all covered. Cook for 8 – 10 hours in the slow cooker.
Remove the meat from the pot and shred it, containing it in an oven proof dish.
Pour the barbeque sauce over the shredded meat, cover with foil and place in the oven at 180° until it’s heated through.
Serve on hot, fresh bread rolls.
Recipe reprinted with permission on Angela Day and the Star