ALTHOUGH THIS IS A SLOW COOKER RECIPE, HALF THE TIMING TO 6 HOURS ON 190C IN THE OVEN IF USING A NORMAL OVEN!!!
Chop the onion, carrot and garlic thinly and place this in the bottom of the slow cooker/pan.
Add the stock to the onion mixture
Mix the Chilli, sugar, cinnamon, salt and cumin together in a bowl. Dry the pork shoulder and then rub the spice over the meat.
Place the meat in to the cooker/ pan and cover. Cook in the slow cooker, auto heat for 10 hours.
Take out the meat, pull the meat from the rind (which will come off freely) and then pull the meat apart with a fork...
Take the onion liquid out of the cooker. The choice now is to strain the liquid away from the onion and replace the onion (without liquid) back in to the cooker to mix with the pork. OR.... remove all of it. Put the meat back in to the cooker (without stock) and then add an amount of BBQ sauce- to your taste. Adding the stock or BBQ sauce will keep it moist.
Add the pulled pork to some freshly cut rolls and enjoy!
The time really depends on the type of slow cooker you have, a higher temp would reduce the cooking time but if you leave it for 10 hours, it will remain moist because of the stock, plus you will get some homemade BBQ charred bits on the bottom which is really authentic!
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.