Preheat your oven to 140C / 120C fan / gas mark 1 / 275F.
Mix the marinade ingredients together in a bowl.
Pat dry the pork and place on a board or large sheet of greaseproof paper.
Slather the marinade all over the pork (ideally marinate for 2 hours or longer, but it works fine if you don’t).
Put the pork on a rack in a roasting tray and pour 500ml water into the bottom of the roasting tray. Cover completely with foil (you may need 2 sheets).
Put the pork in your preheated oven for 4h 20m (check occasionally to make sure there is still plenty of liquid in the bottom).
After 4h 20m, remove foil and turn the oven up to 220C / 200C fan / gas mark 6. Cook for 40 mins (check occasionally to make sure there is still plenty of liquid in the bottom – add more if it starts to get dry).
Leave to rest for 15-30 mins then shred with two forks (this should be easy) and put on a serving plate, drizzle over some (or all) of the pan juices. Put the rest of the pan juices in a jug to serve separately.
Serve pulled pork and mini, taco sized, tortillas with all your favourite extra bits.
(1) In addition to the above cooking times, you will need to allow 15 minutes resting time, and (optional) 2h marinating time. (2) This recipe will provide enough to feed 8 as part of a mixed meal including tortillas and other accompaniments. Alternatively, if there are fewer of you, it makes great leftovers the next day!Nutrition information is approximate and meant as a guideline only.