INGREDIENTS 1.5kg boneless pork shoulder join, skin removed For the rub 1/2 tsp black pepper 1 tbsp smoked paprika 1 tbsp onion powder 1 tsp garlic powder 2 tsp chipotle chilli powder 1 tsp mustard powder 2 tsp salt For the sauce 1 onion, peeled and quartered 2 chillies 1 cup bone broth (pork, chicken or beef) 1 tsp Worcestershire sauce 2 tbsp apple cider vinegar 1 tbsp balsamic vinegar 2 bay leaves 3 sprigs thyme 50g pitted prunes INSTRUCTIONS Pat down the pork with kitchen towel. Mix all of the rub ingredients together and cover the pork evenly with the mix. Leave the meat in the bowl and come back to it a few times to re-roll; as the pork soaks up that rub it will take on more until it’s all on there. Bring a pan to a high heat, add the oil, then the onion and chilli and char. Transfer to the slow cooker. Add the pork joint and brown on all sides. Once done remove the pork and transfer to the slow cooker with the onion and chilli. To the frying pan add your stock, Worcestershire source, apple cider vinegar, balsamic vinegar, bay leaves, thyme and prunes. Cook for a few minutes and then pour over the top of your pork. For a slow cooker, put on high for 4-6 hours, or low for 8-10 hours. For the oven put on for 140C for 3 to 4 hours. When cooking is complete, remove the bay leaves and thyme and discard. Transfer the pork to a chopping board and pull apart with 2 forks. Blend the remaining juices and transfer to a pan to reduce to a sauce. Combine the sauce and the pulled pork and serve.