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Preparation Time: 15 minutes
Cooking time: 8 - 10 hours (plus 2 hour marinading)
Serves: 6
If served as six portions, provides 881 cals, 54g fat (of which 13g saturates), 13g sugar and 1.3g salt per portion.
Ingredients
For the marinade:
- 1 tsp chipotle chilli
- 1 tsp smoked paprika
- 3 tbsp dark brown muscovado sugar
- 1 tsp dried oregano
- 1 tsp dried thyme
- 1 tbsp plain flour
- 1 tsp garlic granules
- 3 tbsp tomato puree
- 2 tbsp cider vinegar
- 2 tbsp oil
For the pork:
- 1.5kg (3lbs 5oz) pork shoulder joint
- 150ml (5fl oz) apple juice or cider
- 6 large soft buns
Method
1. Mix all the marinade ingredients together, unroll the pork and remove the string then rub the marinade all over it. Place it in a bowl, cover and leave in the fridge to marinate for at least 2 hours, ideally overnight.
2. Put the marinated pork into the slow cooker, pour in the apple juice or cider and cover with the lid. Cook on low for 8 - 10 hours, until tender and ready to pull apart.
3. Remove the pork from the slow cooker, wrap in foil and leave to rest for 25 minutes.
4. Pull the cooked pork apart using 2 forks, shredding the meat as you go.
5. Return the shredded pork to the juices in the slow cooker.
6. Serve stuffed in soft buns with a side of fresh crisp salad or coleslaw.
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