Slow Cooker Pulled Pork

Ingredients

• 1.2kg boneless pork shoulder
• 1 onion, sliced
• 3 cloves garlic, crushed
• 1 tbsp smoked paprika
• 1 tsp ground cumin
• 200ml chicken or vegetable stock
• 3 tbsp tomato ketchup
• 1 tbsp cider vinegar
• 1 tbsp brown sugar
• Salt and pepper, to taste

Method

1. Season the pork shoulder with salt, pepper, smoked paprika, and cumin, and rub it in well.
2. Put the sliced onion and garlic into the base of a slow cooker and place the pork on top.
3. Mix the stock, ketchup, cider vinegar, and brown sugar together and pour over the pork.
4. Cover and cook on low for 7-8 hours, until the pork shreds easily with two forks.
5. Remove the pork, shred it, and stir it back through the sauce left in the slow cooker.
6. Cool completely before portioning into 8 airtight containers. Freezes well for up to 3 months — defrost overnight and reheat gently with a splash of water until piping hot.