* 1.3 kg (3 lb) boneless pork shoulder.
* 2 level teaspoons Sea salt
* 3 tablespoons Brown sugar
* 2 tablespoons Paprika - smoked paprika if you have it.
* 2 teaspoons Mustard powder
* 1/2 a teaspoon of Peppercorns, Ground to a powder in a Coffee grinder
* 2 teaspoons Chilli powder or a bunch of your favourite Dried Chillies, powdered
* 2 teaspoons coriander seeds, Ground to a powder
* 2 teaspoons Garlic powder
* 1 teaspoon Ginger powder
* 250 ml cider
* 1 orange, peeled, and roughly chopped


===Method===
* Add the contents of the Lock and Lock box to your slow cooker.
* Cover and slow cook on medium for 8 hours - it will be good to go after 4, but really disintegrates nicely the longer you cook it. If you are able, you could reduce to low after 4 hours too.
* Remove the cooked pork from the slow cooker and drain and reserve the juices and return the meat to the slow cooker to keep warm.
* Using a frying pan over a medium heat, boil the juices and reduce by about 50%, stirring now and then. This should take about 5 minutes.
* Pour the reduction over the cooked pork, remove from the slow cooker and use two forks to shred the pork into tiny pieces.
* Serve immediately.

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