Slow cooked Pulled Pork 3 ways Serves 8-10   Ingredients 1.6kg boneless British pork shoulder joint 2 onions, cut into quarters 2 carrots, cut into large chunks 2 celery sticks, cut into large chunks 50ml olive oil 50ml red wine vinegar 3 tbsp smoked paprika 2 tbsp brown sugar 2 tbsp fresh thyme leaves   1. Preheat the oven to 200°C Fan. Remove the pork from the fridge, take it out of the packaging and remove the butchers twine. Pat dry with a paper towel and leave it to one side to get to to room temperature while we prep the remaining ingredients. 2. Add the onion, carrots and celery into a large roasting tray. 3. Make the marinade by mixing together the oil, vinegar, paprika, sugar and thyme in a bowl. 4. Put the pork shoulder on top of the vegetables in the roasting tray, rub the marinade over the pork shoulder and sprinkle a generous amount of salt over the skin. 5. Cook in the oven for 35-40 minutes or until the crackling is golden brown and crispy. 6. Remove the pork from the oven, cover in a double layer of tin foil and reduce the oven temperature to 150°C. Cook for a further 4-5 hours at 150°C or 6-7 hours at 120°C Fan. 7. Once the meat is tender and ready to shred apart with two forks, remove the foil and check the crackling is still crispy. If it’s not as crispy as you’d like, you can give it an extra blast for 10-15 minutes at 200°C Fan to ensure it has achieved max crispiness!   For Pulled Pork Tacos - simply add 1x 280g jar of tomato based spicy salsa into the shredded pork and serve in a tortilla with chopped onions, finely chopped pineapple and fresh coriander.  For Pulled Pork Buns - toss the warm shredded pork in the cooking juices, serve in a toasted bun with prepared apple sauce and crackling. For BBQ Pulled Pork Sliders - mix the pulled pork with 3-4 tbsp of good quality BBQ sauce. Serve in a toasted bun with coleslaw and prepared pickles. *Not an ad, but reposting from another campaign.