I have no idea why pulled pork needs tomato while cooking?
Pork shoulder joint, fat removed.
Make a dry rub, I use garlic granules, onion granules, salt, black pepper, smoked paprika, chilli powder, celery salt, a generous pinch of dried thyme. Rub the mix all over the pork joint, into all the book and crannies. Leave it to absorb for half an hour or so a room temp. Bing it in a slow cooker for eight hours on low, or the equivalent time in the oven (covered) on really low. Remove meat from the juices, set aside covered to rest. Pour stock and spice into a pan, add another teaspoon or two of your spice mix, add a squirt of tomato purée and a pinch of brown sugar, reduce until it's the desired thickness. Shred your pork and dunk it into your sauce.