TOM KERRIDGE'S PERFECT PULLED PORK

(Serves 6-8)

1.5kg pork shoulder

1L chicken stock

To make the spice rub, mix together:

50g table salt

75g muscovado sugar

1tbsp dried sage

1tbsp English mustard powder

1tsp dried thyme

1tbsp cracked black pepper

1tbsp cumin seeds, toasted

3 star anise, toasted and crushed

1tsp garlic powder

Lay the pork shoulder in a roasting dish and with a sharp knife, score 10 or so deep holes into the flesh. Rub the combined spice mix all over the meat and into the grooves you've made, making sure the mix is fully rubbed in. Wrap the joint completely in cling film and place in the fridge overnight.

The following day, remove the pork from the fridge and take off the cling film. Place in a casserole dish and pour over the chicken stock. Cover with a lid and place into a pre-heated oven at 150C for five-six hours - at the four-hour mark, remove the lid for a crispy crust.

Once cooked, remove from the oven and leave to rest for half hour or so before pulling the meat apart with a fork.