I made this yesterday and it came out fantastic! I used all the ingredients except for the red pepper flakes as my 7-year-old dislikes all pepper. I tweaked a few things, most notably: 1) chopped the garlic instead of whole cloves 2) added 2 tbs of Liquid Smoke 3) I pulled the pork, but didn't discard the liquid. I placed the shredded pork back in the liquid and put the whole pot in the refrigerator over night. Next day, I put in back in the slow cooker and let it warm up for about 2 hours. The shredded pork has now absorbed about 80% of the liquid, leaving it much more moist; additionally, all the chopped onions and garlic are now part of the pork. I then transferred the pork into a large sautee pan, added the BBQ sauce, and put in a covered outdoor grill for about an hour, with the temp fluctuating between 350 and 400 degrees. That is the key move: letting the BBQ really cook into the meat. It was phenomenally delicious and juicy, served in small Hawaiian sweet rolls.