Slow-Cooked Pulled Pork with Vinegar Slaw

Pulled pork

• 1.2 kg Pork shoulder, boneless
• 1 tbsp Sunflower oil
• 2 tsp Smoked paprika
• 2 tsp Ground cumin
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 4 cloves Garlic

Vinegar slaw

• 600 g Green cabbage
• 2 medium Carrot
• 80 ml White wine vinegar
• 2 tsp Caster sugar
• 2 tsp Dijon mustard
• 2 tbsp Sunflower oil

1. Rub the pork all over with the smoked paprika, ground cumin, fine sea salt and black pepper. Peel and finely grate the garlic, then rub it into the meat.
2. Heat 1 tbsp sunflower oil in a frying pan over a medium-high heat. Sear the pork for 2 to 3 minutes per side until well browned, then transfer to the slow cooker.
3. Cover and slow-cook on low for 8 hours, until the pork is very tender and pulls apart easily. If your slow cooker runs hot, start checking at 7 hours.
4. Thinly slice the cabbage and peel and grate the carrot into a mixing bowl. In a small bowl, whisk the white wine vinegar with the caster sugar, Dijon mustard and 2 tbsp sunflower oil until the sugar dissolves.
5. Pour the dressing over the cabbage and carrot, then toss well and set aside for 15 minutes to lightly soften. Taste and adjust with a pinch more fine sea salt and black pepper if needed.
6. Lift the pork onto a board and shred with two forks, discarding any large pieces of fat. Return the meat to the slow cooker and turn it through the cooking juices so it stays moist.
7. Pile the pulled pork onto plates and serve with the vinegar slaw on the side. Spoon a little of the juices over the pork just before serving.

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