1 shoulder of pork around 1.5 to 2 kilos
2 cups of coke (no diet – sorry)
1 cup of water
1 large sliced onion
2 tsp Smokey paprika
1 tsp chilli flakes
1 tsp of fennel seeds
1 tablespoon of olive oil
Night before removed as much fat as you can from pork. Mix spices with olive oil and rub into meat, cover in a bowl overnight.
Next day slice onion and layer on bottom of slow cooker, place pork on top and pour over coke and water.
Leave to cook on slow for 8 hours (if you are home during this time, at half way turn pork over so top doesn’t dry out, if you are out all day turn when you get home and leave for further 30 min). Remove and shred with forks, reserve onions and a little of the cooking juices and mix together.
Serve on fresh bread rolls with Lots of bbq sauce and coleslaw. I make my coleslaw with Asian cabbage/grated carrot and make dressing with 1 cup of whole egg mayo, 1 tsp mustard powder, 4 tablespoons of apple cider vinegar and salt and pepper to taste! Enjoy. [Photo supplied]