Smoked pulled pork shoulder with chipotle chilli sauce

1. Make a dry rub by mixing together the Hot & Spicy Rub with the orange zest and chopped bay leaves. Smother this all over the pork and leave it to sit, covered, in a fridge for at least 4 hours or preferably overnight .

2. Preheat the oven to 150°C, gas mark 2. Place the dry rubbed pork into a deep roasting tin. Pour in the orange juice and stock. Cook for 4 hours, until the meat is starting to fall apart, cover with foil towards the end if you need to prevent it getting too dry.

3. To make the sauce, soak the chipotle chillies in the hot coffee for 30 minutes until softened. Place this and all the remaining ingredients into a blender and blitz until smooth. Pour into a small saucepan and heat until reduced and slightly thickened – about 10-15 minutes. Remove from the heat and set aside to cool.

4. To serve, pull the pork apart with two forks, toss in some of the sauce and pile on to warmed burger buns. Top with the sauerkraut and pickled cucumber (recipes available on waitrose.com)