Directions

Marinate the meat overnight

1Cut the fat cap off the pork shoulder. This if fine if you're doing it on the BBQ or Smoker, if you're doing it in the slow cooker it will melt down and create disgusting fatty lumps

2Chop into fist sized chunks so it will cook quicker in the slow cooker Score the meat slightly all over. Pat dry with some kitchen towel.

3Mix together your old bay spice, sugar, salt, fajita, chilli, paprika. Lay it on a dish. Add in a few dashes of liquid smoke. Over time you'll learn to eyeball this mix ad add more of the things you like (hotter chilli? More paprika, more sugar etc)

4Take each pork chunk and cover it in the rub, rubbing it deep into the meat. Put into a glass bowl. Once you've covered each chunk, cover the top with clingfilm and put in the fridge. Overnight is ideal, a few hours is fine at a push.

Slow Cooked Pulled Pork

1Turn on your slow cooker to get it warmed up. (Put it on low)

2Make a 1/2 cup of pork stock. (I just use a standard pork stock cube)

3Put the chunks of meat in the slow cooker. Pour the stock, coke and apple juice over the meat.

4Slow cook for around 6-8 hours. If you have a thermometer you want it to reach an internal temperature of 190 to 195 degrees F. Essentially - test pulling it apart with 2 forks, once it pulls easily, its done.

5Transfer the pulled pork to a dish, transfer some of the stock from the slow cooker, and let the pulled pork sit for 1/2hour or so and suck up all those juices.

6Cover in your favourite BBQ sauce. Place under the grill for 10 minutes so. Serve in a bun (brioche if you're not lactose intolerant)