Remove the skin and some of the fat from the pork. Cut into 6 large chunks.

Make marinade by combining paprika, smoked paprika, salt, pepper, garlic powder, dried thyme, honey and red wine vinegar. Mix to a paste

Cover each piece of pork with the spice/honey marinade.

Lay the onion pieces to the bottom of the slow cooker.

Heat a pan and add oil. Brown each piece of the pork. Once browned add the pork to the slow cooker. You don't have to seat the pork. Searing the pork it adds extra richness and flavour to the pulled pork.

Add the extra marinade to the slow cooker along with enough water to come only half way up the slow cooker. Do not fill any higher as the pork will render some liquid while cooking.

Cook on HIGH for 8 hours.

When the pork is cool enough to handle remove the meat from the slow cooker pop it in a bowl along with about 1/2 cup liquid. Add barbecue sauce and shred meat.

If freezing, add the pulled pork to a freezer safe container and cover with the liquid left in the slow cooker.

If you want to thicken the leftover sauce simply add it to a saucepan with the barbecue sauce and reduce. Add the pork and serve.