If you have the time, marinade the pork over night before you plan to cook it in the slow cooker. The marinade is a simple mixture of light brown sugar, Worcestershire sauce, paprika, chilli flakes, mustard powder, garlic and white wine vinegar. Then all that's left to do is to place the pork into the slow cooker and cook for 8hr. This recipe would be perfect for colder months and special occasions. Serve with brioche buns, coleslaw and hot chilli sauce.

 

Ingredients

• 1 (2kg) pork shoulder
• 200g good quality BBQ sauce.

For the marinade

• 1 tbsp. light brown sugar
• 2 tsp. Worcestershire sauce
• 2 tsp. sweet smoked paprika
• 1 tsp. chilli flakes
• 2 tsp. mustard powder
• Few sprigs thyme, leaves picked
• 2 garlic cloves, crushed
• 3 tbsp. white wine vinegar

To serve

• Brioche burger buns
• Small handful fresh coriander leaves
• Coleslaw
• Hot chilli sauce 

Method

1. Marinade the pork overnight before you plan to cook it. In a large bowl, mix the sugar, Worcestershire sauce, spices, thyme and garlic together then stir in the vinegar to make a paste. Add the pork and rub all over. Cover with cling film and leave to marinade in the fridge overnight. 
2. Lift the pork out of the bowl and add to the slow cooker, discarding the juices. Season the pork well. Pour in the barbecue sauce and toss the pork in the sauce to coat. Cook on low for about 8hr, or until the pork shreds easily. Halfway through the cooking time, quickly open the pot, turn the pork joint over and cover quickly with the lid again (don’t leave the pot uncovered for longer than necessary, as the meat will take longer to cook).  
3. Transfer the pork to a large board and shred with two forks. If you want a thicker sauce, pour the juices from the slow cooker into a large saucepan and boil until reduced down to a thicker consistency. Add the shredded pork to the pan and stir to coat. Serve in brioche burger buns with coleslaw, some coriander leaves and a few drops of hot chilli sauce.