Supplied fresh.

Put into a fridge as soon as possible after delivery, and consume within 5 days or before best before date on packaging.

Suitable for home freezing – please freeze on day of delivery and use within 3 months. Defrost fully before cooking.

Rub the pork with a half a 130g jar of a Lane's BBQ Rub (Signature or Sweet Heat are particularly good with pork).

Cook in a oven pre-heated to 220°C (Gas Mark 7) for about 50 minutes until well browned.

Cover with foil and cook at 140°C (Gas Mark 1) for about 9-10 hours, until the internal temperature measures 89°C and it's soft enough to spoon. Pour off the juices and reserve.

Turn the heat back up to 220°C and cook the pork, uncovered, for 10 minutes to crisp up.

Cover and leave to rest for 30 minutes, then lift the bone out.

Use two forks, or your fingers to pull into shreds, cutting up the crisp outside pieces too, and then add another quarter jar of the seasoning, and any meat juices from the tin, and stir in.

If possible, leave to soak for 24 hours before reheating in a warm oven to serve.