Easy Slow Cooker Pulled Pork

SERVES 8 | 10 MINS PREP | 6 HRS COOK TIME

2.5 kg boneless pork shoulder, trimmed and rind removed

1 Tbsp smoked paprika

1 Tbsp ground cumin

½ c chicken stock

1½ c good-quality smokey or Hickory flavoured barbecue sauce

2 Tbsp Dijon mustard

Combine paprika and cumin in a small bowl. Season with salt and pepper. Rub pork all over with the spice mixture.

Place pork into a slow cooker. Combine stock, barbecue sauce and mustard in a bowl. Whisk until well combined. Pour mixture evenly over pork.

Cover and cook for 6 hours on high or until pork is very tender when tested with a fork.

Turn off heat and stand for 20 minutes.

Transfer pork to a baking dish. Shred pork with 2 forks. Stir 2 cups cooking juices through the pork.

Use shredded pork immediately or chill in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.

You can use the pulled pork to make sliders, nachos or pizza.

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