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Make dinner simple with this delicious pulled pork base recipe that can then be used for a range of other meals.

2.5kg boneless pork shoulder, trimmed and rind removed

1½ cups good-quality smokey (or hickory-flavoured) barbecue sauce

Combine paprika and cumin in a small bowl. Season with salt and pepper. Rub pork all over with the spice mixture.

Place pork into a slow cooker. Combine stock, barbecue sauce and mustard in a bowl. Whisk until well combined.

Pour mixture evenly over pork. Cover and cook for 6 hours on high or until pork is very tender when tested with a fork. Turn off heat and stand for 20 minutes.

Transfer pork to a baking dish. Shred pork with two forks. Stir two cups of cooking juices through the pork.

Use shredded pork immediately or chill in an airtight container in the fridge for up to four days or freeze for up to three months.

6 cups (900g) pulled pork (see above for the recipe)

800g brushed potatoes, peeled and cut into 5cm pieces

Heat oil in a large frying pan over medium heat. Add onion, garlic, carrot and celery. Cook, stirring occasionally, for 7-8 minutes until tender.

Stir in tomato paste and cook, stirring, for 1 minute.

Stir through pulled pork and frozen peas. Season with salt and pepper.

Transfer pork mixture to a greased 12-cup (about 5cm deep) baking dish.

Preheat oven to 200°C/180°C fan-forced.

To make the cheesy mash topping, place potatoes into a medium saucepan and cover with cold water.

Bring to the boil over high heat. Reduce heat and simmer for 15 minutes or until very tender.

Drain potatoes and return to the saucepan. Toss potatoes over high heat for 1 minute to dry.

Roughly mash potatoes. Add butter and milk. Mash until smooth. Stir through 1 cup cheese.

Spoon mash evenly over pork mixture. Sprinkle with remaining ½ cup cheese.

Bake for 20-25 minutes or until cheese is melted and mash is golden.

Serve with a green salad if liked.

Recipes and images: https://www.pork.com.au/