From the previous evening rub the meat generously with the Spice Rub all over it, cover and refrigerate.

An hour before cooking take the pork butt out of the refrigerator and let come to room temperature. Turn the oven on, air circulation at 220 degrees C rack in the middle.

Inject evenly with the BBQ liquid and place in a roasting tin with a grill on, the meat fat side up. Place in the hot oven for about 25-30 minutes until well browned.

Turn down the heat to 115 degrees C, remove from the oven and pour the liquid smoke over the pork, put a thermometer probe at the thickest part of the meat and then fold the foil over the top to make a sealed parcel.

Place In the oven and cook for about 6–7 hours, until the internal temperature measures 90 degrees C and it is soft enough to spoon.

Remove the meat from the oven and transfer to a cutting board to cool down for 30 minutes while reserving the juices in the roasting tin.

Use two forks to pull into shreds, cutting up the crackling too, and then add some of the meat juices from the tin, and stir in.

Mix with my Easy BBQ Sauce and serve in buns with my no-mayo coleslaw salad, fried crispy onions and Oven Roasted Potatoes.