For the coleslaw, put the buttermilk, mayonnaise, vinegar and garlic in a large bowl. Add the carrots, cabbages and spring onions and toss until coated. Season with salt and pepper. Cook for about 4 hours, basting occasionally with the juices from the tray, then turn the oven down to 150ºC/300ºF/gas 2 and continue to cook for another 2 hours, or until you can pull the meat apart really easily.

Mustard and garlic powder– The savoury seasonings. I prefer powdered garlic over fresh garlic, and powdered mustard over mustard spread because the powder versions have a more earthy flavour that I think works better for BBQ sauce. Place the pan over a high heat, add just enough water to cover the pork (you will need about 1 litre/1¾ pints) and bring to the boil. Reduce the heat to a steady simmer, cover with a lid and cook for 1½–2 hours, or until the pork pulls apart easily with a fork. You will need to turn the pork once or twice during the cooking time.Serve – Now serve with remaining BBQ sauce on the side! Pictured above with soft buns and coleslaw, to make Pulled Pork Sandwiches. YESSS!!!! (Some more serving suggestions below). brown in oven– optional step, but totally worth it for that extra little edge of flavour (besides, you need to use a pan for shredding anyway, so you may as well throw it in the oven for a bit!); To freeze: Pulled pork can be frozen for up to 3 months. Thaw overnight in the refrigerator. Reheating Pulled Pork: Ketchup– The key ingredient in BBQ sauce. I know it’s totally un-Australian of me to say, but I really prefer ketchup over tomato sauce. Better flavour. Sorry Australia!! Best substitute –Well, tomato sauce!

days prior, anytime (usually evening) – Coat pork in rub and leave to brine/marinate for 24 to 48 hours in the fridge. Southern BBQ Dinner Plate– complete with classic sides like Baked Mac and Cheese, Corn Bread, steamed corn slathered with butter, Coleslaw(or this No Mayo version) and a side of something green (pictured: simple steamed greens drizzled with butter, salt and pepper). To figure out how many people your pork will serve, multiply each kilo of raw pork by 3 to get normal servings or by 2.4 for generous servings. Imperial measurements: Multiply each lb of pork weight by 1.5 for normal servings or 1.2 for large servings. Cooking in this way also gets you that desirable “bark” on the surface that people love about traditional BBQ food. It’s my favourite part. It’s so tempting to lift the whole thing off and run away with it!In a frying pan, heat up some pork with a splash of water, sliced fresh chilli and peanuts till crisp and piping hot, then toss with red wine vinegar, runny honey, and cooked noodles. Serve in an iceberg lettuce cup with a wedge of lime.