slow cooked pulled pork with salad
| 1½ kg | pork shoulder, cut into 3 pieces and all skin and fat removed |
| 1 tsp | rapeseed oil |
| 400 g | tin chopped tomatoes |
| 1 tsp | english mustard |
| 2 tbsp | worcestershire sauce |
| 1 tbsp | clear honey |
| 1 tbsp | sweet chilli sauce |
| salt and pepper, to taste |
| For the slow cooked pork, preheat the slow cooker on the high setting, according to the manufacturer's instructions. |
| Season the pork with a little salt and some black pepper. Heat a large frying pan until hot, add the rapeseed oil and pork and cook over a high heat for 1-2 minutes on each side until golden brown all over. |
| While the pork browns, add the tinned tomatoes, mustard, Worcestershire sauce, honey and sweet chilli sauce to the cooking pot of the slow cooker and stir well. Transfer the browned pork to the slow cooker, stir to ensure its covered with the sauce, then cover with the lid. |
| Leave the setting on high or turn it down to low, then leave the pork to cook on high for 6-7 hours, or on low for 8-9 hours. |
| When the pork is nearly cooked, make the salad. Bring a medium saucepan of salted water to the boil. Add the green beans, return to the boil and cook for 2 minutes, then drain in a colander and place under running cold water to cool the beans as quickly as possible. |
| Once cold, drain the beans again and place into a large serving bowl. Add the tomatoes, cucumber, courgette, spring onions, sweetcorn and apricots and stir together gently. |
| Put the chopped herbs, vinegar, mustard, olive oil and 1 tablespoon of water into a small jam jar, season with salt and black pepper and put the lid on. Shake until combined, then tip over the salad and toss to mix. |
| Once the pork is cooked, remove the lid and lift the pork out onto a board. Pull it apart into pieces using two forks,then return the pork to the slow cooker to mix with the sauce. |