Place the roast in your slow cooker and top with the chicken stock and season with salt and garlic powder. Cook on low for seven to eight hours or until falling apart.
About a half an hour before your roast is ready, bring the balsamic, barbeque sauce, brown sugar, honey, garlic, and black pepper to a simmer in a small saucepot over medium low heat. Cook the sauce for about 20 – 30 minutes or until thick, glossy, and syrupy and set aside.
When the pork is done, drain the juices from the slow cooker and shred the pork with two forks. Pour on half of the thickened sauce and stir to combine. Serve on buns or however else you’d like!