Take one pork hock, put in slow cooker, turn to high and leave for eight hours.
Remove, shred with two forks, serve in buns with salad and sauce of choice.
There are lots of recipes out there for flavours to add to the meat first, the reason I leave it plain is so I can use the leftovers in different ways, they freeze brilliantly. I used bottled barbecue sauce this time but have made my own, have also done with stuffing, gravy and apple sauce, and I think cjilli sauce, the one I made with the Korean fried chicken would be amazing.
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