- 2kg pork shoulder, skin scored with a sharp knife
- 3 garlic cloves, finely sliced
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 2 tsp chilli powder
- 1 tsp fennel seeds
- Salt and black pepper
- 1 tbsp olive oil
- 1 onion, thinly sliced
- 1 x 500ml can of cider
- Using a sharp knife, make little slits all over the pork. Push the slices of garlic into the slits. In a small bowl, combine the spices, seeds and olive oil. Rub all over the pork.
- Place the slices of onion in the base of the slow cooker and put the pork on top. Pour in the cider. Cover and cook on low for eight hours or on high for four until the meat is falling off the bone.
- Transfer the pork to a chopping board and use two forks to shred the meat. Discard the skin and as much fat as desired.
- Place the pork in a bowl and pour over the juices from the slow cooker. Add some salt and pepper to taste, stir well and serve in baps with coleslaw.
Per Serving 763kcals, 55.7g fat (19.9g saturated), 3.2g carbs, 0.7g sugars, 58.9g protein, 1.2g fibre, 0.192g sodium