Slow Cooker Pulled Pork Loaded Potatoes Meal Prep

Combine tomato purée, Worcestershire sauce, honey, crushed garlic, soy sauce, balsamic vinegar, passata, and BBQ seasoning in a jug and stir until well mixed.

Place the pork shoulder and onion chunks in the slow cooker, pour the prepared sauce over the meat, and set the cooker to high.

Cook on high for 6–8 hours, or until the pork is tender and easily pulls apart.

Remove the pork, shred it with two forks, and stir the shredded meat back into the sauce in the slow cooker.

Season the potatoes with smoked paprika, salt, pepper, and a light drizzle of oil; air‑fry at 400°F for 30–35 minutes until crispy, or alternatively bake in a preheated oven at 375°F for 45–60 minutes.

On a baking sheet, combine the roasted potatoes, shredded pulled pork, and grated cheddar; spread evenly.

Place the sheet under a preheated grill for 3–5 minutes, or until the cheese melts and turns golden.

Garnish with fresh coriander leaves, if desired, and serve.