We make a dry spice blend of paprika, sugar, mustard and salt and use it to rub whole boneless pork shoulders before cooking them long and slow, till fall-apart tender.

Separately we cook onion and garlic with vinegar, mustard, tomato sauce and a whole cupboard full of spices till thick, sweet and tangy. We then pull the pork into shreds, toss it through the sauce and dish it up. 

Pork, paprika, brown sugar, dry mustard, salt, onion, garlic, salt, olive oil, cider vinegar, Dijon mustard, tomato sauce, brown sugar, cayenne pepper, black pepper, paprika, cloves, cinnamon, star anise.

• Individual:Serves one adult.
• Small:Serves two adults.
• Large:Serves 4-5 adults.
• Extra Large:Serves 6 adults.

SMALL: to microwave, pierce the film in several places and heat for 1 1/2 from defrosted) to  2 1/2 (from frozen) minutes, peel back the film, stir, replace film loosely and microwave for a further minute. Allow to rest for 1 minute before serving.

To reheat in the oven:  remove plastic film and cover with foil and place in a 180C oven for 20 minutes (from defrosted), to  25 minutes (from frozen), stirring once or twice, till fully heated through.

LARGE: to microwave, pierce the film in several places and heat for 4 from defrosted)  to 5 (from frozen) minutes, peel back the film, stir, replace film loosely and microwave for a further minute. Allow to rest for 1 minute before serving.

To reheat in the oven:  remove plastic film and cover with foil and place in a 180C oven for 30 minutes (from defrosted), to  40 minutes (from frozen), stirring once or twice, till fully heated through.

Cooking instructions are guidelines only. Microwave times checked in a 900W microwave oven. Ovens and microwaves vary; please adjust cooking times accordingly and ensure your food is piping hot before serving.