Belly pork or shoulder are the best cuts for slow roasting. Fatty belly pork melts down to a glorious feast whilst the meaty shoulder is perfect for feeding our recent fascination with all things pulled pork. You don't need 20kg of pork butt to make pulled pork although a decent-sized chunk cooks particularly well; a boned shoulder roasted slowly will do much the same thing.

Slow roasting is a lower temperature method of roasting that renders meat soft and shreddable. Best suited to joints with plenty of fat that can render down slowly into the meat; think flaky melting shreds of meat. To slow-roast a pork joint of roughly 1 kg give it a hot sizzle at 220C/Gas 7 for about 20 minutes and then turn the oven down to 140C/Gas 3 for a further 2 hours. The meat should fall apart easily. To shred simply pull it apart using two forks.