Step 1

Place the pork in a slow cooker, or deep casserole dish.

Step 2

Add the beef stock cube to 500ml of hot water and add to the slow cooker.

Step 3

Season with salt and pepper.

Step 4

Cover and cook on medium (gas mark 1/140C/120C fan if you're using a casserole dish in the oven) for 6 hours, turning halfway through.

Step 5

Remove the pork from the slow cooker, take off the rind and it set aside (we're going to make this into crackling).

Step 6

Shred the pork using two forks. Return the pork to the slow cooker, add the stuffing and mix well.

Step 7

Salt the rind generously and place it under a pre-heated grill set to high and cook for 2-3 minutes, or until the rind starts to bubble and go crispy.

Step 8

Serve on fresh white bread rolls.