Sticky pulled pork

The day before you cook the pork, prepare the rub. Mix together the spices, salt and sugar in a small bowl.

Remove any fat or skin from the outside of the pork and discard (or save the skin to make crackling). Place into a large bowl, sprinkle over the rub and, using your hands, massage into the meat. Once coated, cover and chill overnight to allow the flavours to soak in. If you are in a rush, skip the marinating and rub the meat immediately before cooking, but the flavours won’t be so intense.

Preheat the oven to 160°C, gas mark 3. Transfer the pork to a large casserole dish (cast iron if possible) with a lid and sprinkle over any rub that didn’t stick to the meat. Add the garlic and ginger, then pour over the pineapple juice and 250ml cold water. The liquid should come roughly ¾ up the side of the pork – add a little more if it doesn’t.

Cover with the lid and cook for 4 hours, checking every hour or so to monitor the liquid levels. Once the pork is ready, it should be tender and soft, with the liquid reduced to a thick, glossy sauce. If it isn’t, transfer the juices to a large saucepan and boil until it is. Using 2 forks, shred the pork and mix with the sauce until well coated. Serve immediately, or allow to cool to room temperature and chill for up to 2 days. It’s also tasty cold. Delicious as part of a summer buffet or spooned into rolls with salad or slaw.