In a medium saucepan, combine the ketchup, water, vinegar, brown sugar, mustard, onion powder, chili powder, pepper, salt, cloves, lemon juice, and Worcestershire sauce. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low and simmer for 30 minutes, stirring frequently so the flavors meld nicely.
Place the pork in the slow cooker, and add the carrots, onion, and garlic, then pour in 1 ½ cups of the sauce and stir to combine. Cook on low heat for 6 to 8 hours.
Take two forks and use them to pull apart the meat right in the cooking liquid. This should be very, very easy. Toss the meat so it gets well coated with the sauce and juices. Remove it with a slotted spoon.
Pile the meat on the buns and serve with additional sauce and the salsa of your choice.
Notes
Brining Pork Loin: The primary reason for brining is to add moisture and flavor to meat, especially lean meats that tend to get dry when cooked, such as turkey or pork loin.The most basic brine is just water with salt and sugar dissolved in it. And then you can add whatever you like in terms of seasonings, from simple peppercorns, garlic, and bay leaves to lemongrass, herbs, and citrus zest.Basic Brine Recipe
8 cups water, divided
⅓ cup sugar
½ cup kosher or coarse salt
In a large container (big enough to hold the pork loin), pour in 1 cup of very hot water. Stir in the sugar and salt. Stir until the sugar and salt are pretty well dissolved. Add 7 cups of very cold water and stir to combine. Submerge the pork loin in the mixture. Keep it covered in the refrigerator for 4 to 16 hours, then take it out and pat dry with paper towels before proceeding with the recipe.