10 Farmdrop products in this recipe
Pre-heat the oven to 140C.
Peel and halve onions, place in a baking tray which is around double the size of the pork. Add bay leaves.
For the rub, combine sugar salt and fennel seeds in a pestle and mortar. Bash together then rub into the pork, making sure you get into all the crevices.
Place the pork in the baking tray, on top of a wire rack. Pour one pint of water into the baking tray and cover tightly with foil, this will prevent the meat from drying out.
Pop the pork in the oven for six hours and every now and then check that the water hasn't dried out.
For the slaw, remove any scruffy fronds from the fennel. Holding the base of the bulb, mandolin the whole thing, followed by two celery stalks. Remove any woody stalks from the dill, chop finely. Add lemon juice, creme fraiche and a liberal amount of salt and cracked pepper. Chill until needed.
Once the six hours are up, remove the pork from the oven. Lift the joint from the baking tray. Remove the onions, fish out the bay leaves and pop the tray ontop of the stove, or strain the liquid into a large saucepan. Add the bbq sauce, or if you're virtuous you can make your own using the pork juices as a base. Bring the sauce to a boil and set aside.
Using two forks. pull the meat then tip into the bbq sauce, mixing everything in together.
Heat a griddle pan and char the buns, or if you're lacking a griddle pop them under the grill for a minute. Fill the buns with pork and top with slaw.
For the pork
For the slaw