Prepare pork by making slices into the roast with a paring knife and stuffing each slice with a slice of garlic.
In a small bowl, combine the oil, garlic powder, sage, salt, black pepper, and cayenne pepper if you like a little extra heat. Rub the mixture all over the roast. Place in the refrigerator covered and overnight.
Day of cooking:
If your slow cooker has a stovetop function, turn on the stovetop function and brown the roast on both sides.
With your roast in the slow cooker, set your slow cooker on high for 4 hours, add the chicken stock, and cover.
After 4 hours, the roast should be tender enough to pull apart with two forks. Pull the roast and remove any fat that is noticeable.
Reduce the slow cooker to low and let the pulled pork simmer in the juices for at least another hour.
Serve and enjoy any way you like. We made yummy sandwiches and served with our Greek Roasted Potatoes (recipe below)