Slow cooker BBQ pulled pork

A big, sticky, tender shoulder of pork that cooks itself all day. Plenty is left over for nachos.

Ingredients

• 1500 g Pork shoulder, boneless, skin removed
• 2 Onions, sliced
• 1 Garlic, peeled cloves
• 10 g Smoked paprika
• 40 g Soft brown sugar
• 5 g Ground cumin
• 6 g Salt
• 3 g Black pepper
• 200 ml Apple juice
• 30 ml White wine vinegar
• 250 g BBQ sauce
• 6 Burger buns
• 300 g Coleslaw

Method

1. Mix the paprika, sugar, cumin, salt and pepper in a bowl. Rub it all over the pork.
2. Scatter the onions and garlic over the base of the slow cooker, sit the pork on top and pour round the apple juice and vinegar.
3. Cover and cook on low for 8 hours, until the pork pulls apart with a fork.
4. Lift the pork onto a board and shred it with two forks, discarding any big pieces of fat. Skim the fat from the juices.
5. Tip the meat into a large pan with the BBQ sauce and about 150ml of the cooking juices. Warm through for 10 minutes, stirring.
6. Pile into buns with coleslaw. Keep about 300g of the pork for another meal.