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Preheat a slow cooker on the low setting. Season the pork generously with salt and pepper.
Put the pork in the slow cooker, add the chicken stock, and cook for 6 hours, or until the meat is fall-apart tender.
Drain most of the juices from the slow cooker, retaining only about ¼ cup. Use two forks to shred the meat.
Mix the barbecue sauce into the meat and cook for 1 additional hour. Toss with extra barbecue sauce before serving, if desired.
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