Slow-Cooked Pulled Pork

Ingredients

• • 1.8kg pork shoulder
• • 1 tbsp smoked paprika
• • 1 tbsp brown sugar
• • 1 tsp garlic powder
• • 1 tsp onion powder
• • 1 tsp salt
• • 250ml barbecue sauce, plus extra to serve
• • 125ml chicken stock
• • 6 brioche buns
• • Coleslaw, to serve

Method

1. Heat oven to 150°C.
2. Combine the smoked paprika, brown sugar, garlic powder, onion powder and salt and rub all over the pork.
3. Place in a roasting dish with the stock and half the barbecue sauce. Cover tightly with foil.
4. Roast for 3.5-4 hours until the pork shreds easily with a fork.
5. Shred the pork, discarding excess fat, and toss through the remaining barbecue sauce and cooking juices.
6. Pile onto buns and top with coleslaw.