Place the pork shoulder in a slow cooker with the stock, smoked paprika and garlic powder.

Cook on low for 6 hours until the pork shreds effortlessly with a fork.

Shred the pork and stir it through the cooking juices so it stays moist.

Around 20 minutes before serving, boil the potatoes until soft, then drain and mash with the butter and milk.

Serve the moist pulled pork alongside the mash.