BBQ pulled pork

If you love to barbeque in the summer, use your slow cooker to cook a piece of pork long and slow, then finish it off over the coals. Serve with chunks of bread or burger baps and coleslaw.

Serves 8

Prep 20 mins

Cook 8 hrs 30 mins

2 onions, sliced

1 tbsp sunflower oil

3 bay leaves

1 tbsp mustard powder

1 tbsp smoked paprika

1.5-2kg pork shoulder, boned with rind attached and tied (ask your butcher to do this)

140g tomato ketchup

4 tbsp red wine vinegar

1 tbsp Worcestershire sauce

3 tbsp dark brown soft sugar 2 baguettes, sliced into rolls, or burger

buns and coleslaw, to serve

1 Heat the slow cooker to low. Fry the onions in the oil with the bay leaf until soft and golden, then tip into the slow cooker.

2 Mix the mustard powder, paprika and 1 tsp ground black pepper with a good pinch of salt. Rub this all over the pork and into the crevices. Put the pork on top of the onions and pour in 300ml water. Cover and cook on low for 8 hrs, turning the meat halfway through. Chill until ready to barbecue.

3 Light the barbecue. In a bowl, combine the ketchup, vinegar, Worcestershire sauce and sugar. Remove the pork from the pot and pat dry. Pour the cooking liquid and ketchup mixture into a large frying pan and simmer until thick. Remove the bay leaves and pour into a food processor, then blitz until smooth. Smear half the sauce over the meat.

4 Once the barbecue flames have died down, put the pork on the grill, skin-side down. Cook for 15 mins until nicely charred, then flip over and cook for another 10 mins.

5 Lift the pork onto a plate and peel off the skin. Using two forks, shred the meat into chunky pieces. Add 3-4 tbsp of the barbecue sauce and toss to coat before serving with bread, the remaining sauce and coleslaw.

PER SERVING 520 kcals, fat 29g, saturates 10g,

carbs 15g, sugars 14g, fibre 1g, protein 49g, salt 1.1g