227gpineapple pieces137g drained weight, retain juice
2tablespoonsweet chilli sauce
4tablespoonketchup
1tablespoonhoney
1tablespoonWorcester sauce
cornflour1 tablespoon if required mixed with a little water
Instructions
Score and salt the pork rind. Leave for 30 minutes and wash off. Dry the joint with kitchen paper.
Combine the rub ingredients together and rub into the flesh. Place the meat in a large roasting dish.
Rub the skin with oil and sprinkle the sea salt over. Add the water, cover with foil and roast at 150 C for between 4 and 8 hours.
Remove from the oven and place the skin under a hot grill to crisp then cut off and set aside.
Drain the juices from the pork into a jug and skim off any fat. Add the sauce ingredients and retained juices to a saucepan and bring to a boil. Add the pineapple juice if liked and thicken if required with cornflour mixed with water.
Pull the pork into chunks or fine threads with 2 forks and serve mixed with the sauce as a filling for baps or with the sauce on the side.