Microwave it for 1 minute then pour over the pork in the slow cooker. Cover and leave it to cook for about 7 hours.
When I came home a miracle had occurred and the slow cooker was full of juices. I strained off the fat and mixed a tablespoon of watered down cornflour with the remaining juices and cooked on the hob to thicken.
I then cut out all the fat beneath the skin and put the meat (with the skin laying in top) in a hot oven for half an hour until it was crisped and gorgeous.
Served up with boiled rice and a bit of shredded veg it was a super cheap and easy peasy supper.