Step 1

Cut away the rind of the pork joint plus the thick fatty layer underneath. Roughly cut the joint into quarters to jigsaw better in the bottom of the slow cooker. Rub the meat all over with the oregano, paprika, 2 tsp of salt and some freshly ground black pepper. Leave for 20 minutes (or covered overnight in the fridge, if you like).

Step 2

Heat the slow cooker to high. Scatter the onion in the base and sit the shoulder chunks on top. Whisk together the passata, ketchup, worcestershire sauce, vinegar, sugar and chipotle paste. Pour all over the pork, stir, then put on the lid and cook for 5 hours.

Step 3

Check the meat – it should be falling apart and really tender. Discard any remaining fatty bits, then shred the meat with a couple of forks, tossing it through and coating in the sauce as you do.

Step 4

Warm, then split open the buns and stuff with the pork, mashed avocado and grated cheese. Scatter over the jalapeños.