Slow Cooker Barbecue Pulled Pork

250 ml (1 cup) barbecue sauce
250 ml (1 cup) ketchup
125 ml (½ cup) apple cider vinegar
125 ml (½ cup) apple jelly
2 tbsp Dijon mustard
2 tbsp molasses
2 tbsp Worcestershire sauce
2 tbsp chili powder
2 tsp onion powder
1 tsp Tabasco
½ tsp garlic powder
1 pork shoulder roast (about 1.8 kg or 4 lb)
Salt and pepper, to taste

1. In the slow cooker, whisk together the barbecue sauce, ketchup, apple cider vinegar, apple jelly, mustard, molasses, Worcestershire sauce, chili powder, onion powder, Tabasco and garlic powder.
2. Season the pork shoulder roast with salt and pepper on all sides, then place it in the slow cooker. Coat it well with the sauce mixture.
3. Cover and cook on Low for 8 hours, or until the meat falls apart easily with a fork.
4. Remove the roast from the slow cooker and place it in a large dish. Shred the meat with two forks, removing the fat if necessary.
5. Return the shredded meat to the slow cooker and mix well with the sauce. Taste and adjust the seasoning as needed.
6. Serve hot in sandwiches on hamburger buns with a creamy coleslaw, in tacos topped with cilantro and lime, or let cool to fill lunch boxes (excellent cold on a wrap or salad).