Halo-Halo Party, Part 1, Hoisin Pulled Pork

I am beginning to look forward to weekends mostly because of inviting friends around and cooking for them. I'm sure I've made this comparison before, but a meal, that gets rave reviews from my friends (say friends rather than 'guests'- the less formal the better) is as thrilling to me as getting full marks in a test- a luxury that has eluded me a lot recently.
Having pulled pork as a main is unoriginal, but since it's so easy and so unfailingly delicious that shouldn't bother you. Believe it or not, I dug out the old slow cooker that I (thinking I was being thrifty but really being gullible) bought at a car boot sale for this, an item I don't trust, especially since I recently made a chilli with it, the kind of dish I assume slow cookers were made for and it was vile- dense and dry and stodgy and over flavoured. Despite this, using it to slow cook a really fatty, tender cut of pork (shoulder here) in a sticky, sweet, Asian sauce really does work here.
This is the first thing you'd make on the day, but various items for the Halo-Halo would be what you'd need to make the night before.
1)Take about 4 pounds (serves 8) of pork shoulder, rind removed, and place it on top of a quick sauce made from a whole jar of hoisin sauce, with about 4 tbsp of schaosing rice wine put in the jar and shaken up. Add about a 4cm piece of ginger, chopped finely (finely enough that no-one will notice if you don't peel it) 4 cloves of garlic finely chopped too, and a large onion, roughly chunked on top of the pork, and toss everything, so it all gets slicked in the sauce.
2)Cook on high for 5 hours, or low for about 8.
3)Remove the pieces of pork (they will have likely broken up into smaller pieces by themselves by now) and use two forks to shred them up into fine shreds, then return it to the pot to keep warm, and re-coat it in the sauce.