Score the skin of the pork shoulder all over with a sharp knife and then rub in a good amount of salt and pepper.

In a skillet, heat a splash of olive oil over medium–high heat and cook the diced pork until brown the pork on all sides.

Roughly chop the onion and peeled carrots into large chunks.

Now grate garlic and Ginger.

Add the chopped veggies and spices to a skillet and reduce the heat to low.

Add the sugar, soy sauce, pomegranate juice, and plum jam.

Stir to combine to make sure everything is evenly mixed.

Then, put the lid on top and set it to cook on low for 8 hours.

When the time is up, your pork should be fall-apart tender and infused with all the amazing flavors from the spice rub and BBQ sauce.

Carefully remove it from the slow cooker and transfer it to a cutting board.

Use a pair of tongs to shred the meat and mix it with the sauce.

Transfer everything to a serving dish and top with fresh parsley and some crusty bread.