Firstly, if the pork shoulder has skin on it, remove the skin with a knife. Either put the skin in the bin or reserve to make crackling later (I was very tempted to do this). Put the remaining pork shoulder in a medium bowl.

To the bowl, add the paprika, salt, pepper, fennel seeds, ground cumin, all spice and chilli flakes. Using your fingers, cover the pork evenly in the spice mix, ensuring you really rub it in to the entire shoulder. Cover with glad wrap and place in the fridge for at least 2 hours to soak up the flavours.

Once the pork is ready, heat the coconut oil in a fry pan on a medium heat. Place the pork in the fry pan and brown on all sides. Once it is completely brown, remove from heat and place in the slow cooker.

To the slow cooker add the bay leaves, stock, tomatoes and garlic. Cover with the lid and cook on high for 5 hours or low for 8 hours.

When the pork is ready, pull apart in the slow cooker with two forks. This should be really easy once the meat is cooked; it should just fall apart.

Serve with salad, in tortillas with all the condiments, or as a burrito bowl with fresh veggies and salsa.