Pulled pork hornado

Put the pork in a large dish and pat dry with kitchen paper. Blend the garlic in a mini food processor with the cumin, coriander, paprika, butter, the juice of 1 lime and a good pinch of salt. Slather the spiced butter all over the meat of the pork, avoiding the skin. Cover and leave to marinate in the fridge overnight.

Remove the pork from the fridge an hour before cooking, to come to room temperature. Heat the oven to 240C/fan 220C/gas 9. Transfer the meat to a roasting tray, pour the beer in around the joint (not over it), cover with a double layer of foil and put into the oven. Reduce the temperature to 200C/fan 180C/gas 6 and cook for 2 hours.

Remove the pork from the oven, baste really well (again, avoiding the skin), re-cover and return to the oven for 1½-2 hours or until really tender.

Carefully cut and pull the skin from the pork using a pair of tongs to protect your fingers, leaving as much fat behind as possible – this will help the crackling crisp. Put the skin on a baking tray and put back in the oven, uncovered. Cook until it has turned into really crisp crackling.

Trim and discard any excess fat from the pork then remove from the tin, cover and rest for 20 minutes. Pour the juices from the tin into a jug and skim off any fat. Add the juices left to a small pan with 300ml of water and simmer until reduced slightly.

Using two forks, shred the pork and pour over ¹/2 of the reduced cooking juices. Squeeze over the remaining lime juice and season with salt. Toss together and transfer to a warmed serving dish. Serve immediately with the crackling, the remaining juices in a bowl, the lime wedges, chilli sauce and bread or rice.