Rub pork shoulder with salt, pepper and garlic. Heat a drizzle of canola oil in a large frying pan over medium-high heat. Sear pork shoulder until brown on all sides.

Place seared pork shoulder in a 5-6 quart slow cooker and pour cider over top. Cover and cook on low until meat is fall-apart tender, about 8 hours. Strain the cooking liquid into a shallow bowl. Skim and discard fat off the surface. Set aside.

Transfer the pork to a large bowl. Shred the meat using two forks. Pour BBQ sauce and about 1 cup (250 mL) of reserved juices on the pork. Mix just to combine and add more juice and/or sauce as desired. Serve warm.