Pulled Pork

Ingredients

4 tbsp paprika or smoked paprika
1–2 tsp cayenne chilli powder (depending on how much kick you like)
2 tsp garlic powder
1 tsp dried thyme
4 tsp Celtic Sea or Himalayan Pink salt
3 tsp freshly ground black pepper
4 tbsp olive oil
4 tbsp apple cider vinegar
4 heaped tbsp honey
2 large onions, peeled and chopped
2 kg boneless pork shoulder, cut in half and with fat removed (you can use this to make crackling if you wish)

Mix the paprika, cayenne, garlic powder, thyme, salt and pepper in a bowl with a
fork before adding the olive oil, apple cider vinegar and honey and mixing again to form a paste.
Place the chopped onion in the bottom of the slow cooker and spread it out before laying the two pieces of pork on top.
Pour the paste mixture over the top of the pork, ensuring you use a spoon to get every bit out of the bowl. Then cover as much of the pork as possible with the paste.
Turn the slow cooker on to a low setting and cook for 8 hours or until the pork is tender enough for you to get your shred on with a fork.
You can either use a fork to shred the pork while it’s in the slow cooker and then mix it with the onions and juices or you can remove the pork from the slow cooker, shred it and then use the onions as a topping.
Serve with rice, potatoes or iceberg lettuce wraps.