- 5min prep
- 6hr cook
- 8 Servings
1.8kg-piece boneless pork shoulder
2 teaspoon smoked paprika
1 small red onion, finely chopped
185ml (¾ cup) tomato sauce
2 tablespoons brown sugar
1 ½ tablespoons hot chilli sauce
1 tablespoon apple cider vinegar
1 teaspoon dried chilli flakes
Pork rind, optional, for crackling
Place the pork in the base of a slow cooker. Rub with the paprika and season. Sprinkle the onion around the pork.
Combine the tomato sauce, sugar, chilli sauce, vinegar and chilli flakes in a bowl. Pour around the pork. Cover and cook on Low for 8 hours, turning halfway, or until the meat is very tender. Transfer the pork to a large bowl. Use 2 forks to coarsely shred the meat. Add enough of the cooking sauce to lightly coat the pork.
Meanwhile, for the crackling, preheat oven to 220C/200C fan forced. Place pork rind on a tray and sprinkle generously with salt. Roast for 40 minutes or until the rind is crackled. Cut into pieces.
Serve the pork with the remaining sauce and crackling, if you like.