Normally, pulled pork is a whole joint and, to be honest, the reason I’m using diced pork is because we keep getting sent it in our meat delivery. This recipe takes a long time but is very low maintenance.

Even at the time of writing (as it’s in the oven at lunchtime), I have very low expectations of Bert with the slaw, but you never know and my theory is keep offering till they say yes. (In any other context that approach is a little stalker-y.) He will definitely demolish the meat and the bread and there’s always still-frozen peas as a mysteriously fail-safe veg.

Served 2.5

500g diced pork

Dash olive oil

1 teaspoon fennel seeds

1/2 teaspoon smoked paprika

Handful of sage leaves, snipped into shreds

A little salt

A good grind of black pepper

Soft white rolls (I normally serve wholemeal but I feel this recipe needs white)

For the slaw:

2 carrots, thickly grated

1 apple, thickly grated

1 red onion, thickly grated

A couple of tablespoons of mayonnaise

1 teaspoon horseradish sauce

Briefly fry the spices in the oil, then add the meat and brown it. Season, put a lid on and transfer it all to a very low oven for about 5 hours.

Combine all the ingredients for the slaw, split and butter the rolls and pull the cooked pork apart with a couple of forks and you’re good to go.