If you have not yet gotten around to cooking (and eating) pulled pork, I urge you to get on it straight away. It is so incredibly easy to make, and it basically cooks itself and most of all, it tastes amazing. Amazing. Is that not enough to convince you?!

OK, add a squirt of lime, a sprinkle of cheese, maybe a dollop of tangy creme fraiche and serve it all on a tortilla wedge fried in butter with a side of slaw. It is utter heaven. Heaven.

I have cooked pulled pork once before, and it was really nice, but this time I played around a bit more and it turned out even better. I had to alter the recipe though, because I didn’t get the chipotle I had ordered with my food shop. Instead I used Reggae reggae sauce, added more spices and a splash of cognac to it, smeared the chunk of meat with it, added onions and garlic, and let it cook itself for a good few hours, before tearing the meat apart with forks, it is that tender, and reducing the sauce to a more syrup-like sauce and mix it in with the meat. Then I just stuffed my face and was even a little sad that I started to get full and couldn’t eat anymore. That’s how good this is.

Pulled pork – a second version, serves 4

1,1 kg boneless pork loin joint

1 onion, sliced

2 garlic cloves, sliced

100 ml Reggae reggae sauce or other BBQ sauce

1 tbsp cumin

1 tbsp ground coriander

salt

black pepper

a splash of cognac/whisky

Place the meat in a casserole dish. Mix all ingredients apart from onions and garlic and smear it onto the meat. Place onions and garlic on top of the meat. Turn on the slowcooker on low heat for 3 hours, and then turn it up to high heat for 1-1,5 hours or in a 125C oven for 4 hours. Just make sure the casserole dish isn’t dry, if so, add some water. Let the meat rest for a while in tin foil, then pull apart with two forks. Pour the liquid from the casserole dish into a sauce pan and reduce on high heat until syrupy. Mix it with the pulled apart meat. Serve and enjoy!