Prep time: 15 minutes Cooking time: 9 hours Ingredients: 1.3kg+ (3lb+) Joint of Boneless Pork Shoulder 2 tsp Sea Salt 2 tsp Black Pepper 2 tbsp Muscovado Sugar
1 tsp Smoked Paprika 1 tbsp Sunflower Oil 100ml (3 fl oz) Apple Juice 10 tbsp Tomato Ketchup
1 . Unroll the pork joint and pat dry with kitchen paper towel. 2 . Mix the salt, muscovado sugar and smoked paprika together. Rub half of it into the pork, keeping the other half for later. 3 . Heat the oil in a large frying pan and brown the pork on all sides, then place in the slow cooker. 4 . Pour in the apple juice and replace the lid. Cook on a low heat for 9 hours. 5 . After 9 hours, remove the pork from the slow cooker, wrap in foil and leave to rest for 30 minutes. 6. Pour the juices from the slow cooker into a small saucepan, with the remaining salt, muscovado sugar and smoked paprika mix and add the ketchup. Stir and simmer gently for 15 minutes or until sauce thickens slightly. 7. Take 2 large forks and shred the pork. Pour over the juices and toss into the pulled pork. 8. We recommend serving the pork in a bread roll of your choice with sweet potato wedges, coleslaw and corn on the cob on the side.