Slow Cooker Pulled Pork Buns

I have come across a few recipes for Pulled Pork, each comes with a combination of a few different types of ingredients used, whereas, some are rather similar.  Finally, I get to try out this recipe from Rumbling Tummy with slight amendments.  The actual portion is rather big, which uses 2 kilos of pork shoulder, I am reducing it to 1 1/2 kilos based on the amount of meat that I purchased from the butcher. 

Ingredients:

1 1/2 kg pork shoulder

1 1/2 tsp minced garlic

1/2 onion (chopped)

1 dried bay leaf

5 tomato (remove seed and skin and finely chopped)

3/4 tbsp tomato paste

1/2 cup brown sugar

1/2 bottle stout beer

2 tbsp apple cider vinegar

3/4 tbsp Worcestershire sauce 

1 1/2 tsp salt

1/2 tsp grounded white pepper

1/2 tsp paprika powder

Methods:

1. Remove skin from the pork, washed and cut into shorter length which can fit into the slow cooker.  Sear pork pieces in a hot pan.
2. Combine all the other ingredients together in the slow cooker.
3. Add the seared pork into the slow cooker and turn to coat completely.
4. Cover and cook using high heat for the first hour, then switch to low and cook for about 8 hours until the meat is pull-apart tender.
5. Transfer the pork to a large bowl, shred with two forks and scoop sauce over the shredded pork.
6. Discard bay leaf.
7. Serve pulled pork with buns, shredded cheese and baby butter-head lettuce.