1. In a bowl, stir together the brown sugar, kosher salt, and paprika.

2. Pour in the balsamic vinegar, beer, and soy sauce, then whisk to combine.

3. Remove the skins from the garlic by crushing them gently with the flat of your knife. This will loosen the skins from the clove so that they should peel right off. Add to the sugar mixture.

4. Place the pork shoulder in your slow cooker and pour the marinade over top. Cover and cook on low for 6 - 8 hours, or on high for 4 - 6 hours.

5. When your pork is cooked, gently lift if out of the cooker and transfer to a cutting board. Remove the bone and discard the really fatty bits. Cut the meat into large sections, then shred it by using two forks to gently pull the pork into thin shreds. (Hence the name, "pulled pork.")

6. Serve immediately. We recommend serving the pulled pork on crispy buns, topped with a sweet dijon mustard and cabbage slaw. Or, if you like, you can return the shredded pork to the slow cooker with the remaining juices and cook a little longer to intensify the flavours. Store any leftovers in the fridge in a sealed container for up to 3 days.