The secret to this meat being melt-in-the-mouth is to cook it slowly.  Get it in the oven early! It’s good value and such an easy way to serve up filling food.

Pulledporkwithreggaereggaesauce131743 onions, roughtly chopped

3 garlic cloves, crushed

few sprigs thyme

2tsp sea salt

2tsp creole seasoning (we used Barts)

1kg  whole boneless pork shoulder, skin scored

3tbsp balsamic vinegar

600ml chicken stock

To serve:

8 white rolls

8tbsp Reggae Reggae Sauce (Levi Roots)

100g watercress

3 beef tomatoes, sliced

1 Heat oven to Gas 9, 250C.

2 Put the onions and garlic and thyme in a large roasting tin.

3 Spread the salty mixture and creole over the pork and put on top of the onions. Cook for 20—30 mins until starting to turn brown.

4 Reduce oven to 140C, Gas 1. Pour the vinegar and chicken stock around the pork and cover with foil.

5 Cook for 2 hours 45mins until the pork is so tender you can pull it apart with a couple of forks. Remove foil, increase heat to maximum heat to crisp up crackling if needed for 15 mins.

6 Use a couple of forks  to literally “pull” or shred the pork. Serve the rolls with watercress, tomatoes, shredded pork topped with Reggae Reggae sauce and rocket with crackling on the side.

Per serving; 324 cals,  6g fat (2g sat fat), 29g carbs