Slow Cooker BBQ Pulled Pork

Ingredients

1.	Peel and slice the onion and place at the bottom of your slow cooker
2.	In a large jug, stir together the ketchup, vinegar, sugar, tomato puree, paprika, Worcestershire sauce, mustard, salt and pepper
3.	If there is rind on your pork, cut it off (you can always bake this in the oven to make crackling), then place the meat on top of the onions
4.	Pour the sauce over the top of the pork, place on the lid, and set your slow cooker to LOW and cook for 8-10 hours until the pork is tender
5.	Carefully lift out the pork onto a baking tray, then put to one side
6.	Pour the sauce into a saucepan and heat until it thickens
7.	While the sauce thickens, using two forks, shred the pork removing any large pieces of fat. Place the pork back in the slow cooker
8.	Pour the sauce over the shredded pork and stir to combine
9.	Leave your cooker on WARM if serving a party. Serve on toasted buns with some apple slaw

Any leftover pulled pork will easily keep for about 5 days in a sealed container in the fridge. It may need a little water when you reheat it.

Alternatively, you could freeze it in strong food bags for up to 3 months.