• Dry rub the meat (after the rind is removed) using Butchers Axe Ranger BBQ Seasoning (available on our counter and online) and leave covered in the fridge for 12 - 24 hours.
• Place the rind on a rack and place in the fridge uncovered to dry out for 12 - 24 hours
• The next day place the pork in an oven pan and add equal parts of Chicken and Beef stock until at least half way up the meat. Add a diced onion, celery, carrot, garlic and herbs (rosemary, thyme & sage work well). Cover with grease proof paper and foil to seal it and bake at 150c for 4 - 5 hours (or until ready to pull apart).
• When ready remove the pork from the pan, cover and set aside. Turn the oven up to full wack. Pass the cooking liquid through a sieve into a saucepan to remove solids.

For the Crackling

• Salt and oil the pork rind and place between 2 oven racks to hold it flat (it will curl up if you don't) - Roast until crisp - Around 25 minutes but keep an eye on it.
• While this is roasting reduce the cooking liquid by half. Shred the pork, place in a bowl and add the cooking liquid back to it.
• Serve on freshly baked sliders (we used dinner rolls from a bakery), with your fav bbq sauce and appleslaw.