Jalapeño honey pulled pork with lime slaw

Crush the garlic cloves to a paste, then add to a bowl with the honey, paprika, oregano, cumin, tabasco, jalapeños, their liquid and the sea salt.

Using a sharp knife, carefully score the surface of the pork shoulder in a criss-cross pattern, then place in a large lidded casserole or cast-iron pan a little bigger than the joint. Smear the surface of the pork with the honey glaze, getting it into the cut grooves, then slot the jalapeño pieces from the marinade into the slits. Cover and chill for at least 2 hours, or preferably overnight.

Preheat the oven to 200ºC, gas mark 6. Pour the beer into the base of the pan so it submerges the bottom of the pork (keep the glazed top dry). Cover with a tight lid, then cook for 2 hours 30 minutes.

Meanwhile, make the slaw. Using a mandolin or sharp knife, carefully shred the red and white cabbage, then place in a large bowl. Sprinkle over 1 tsp sea salt, then massage into the cabbage using your hands for 1 minute. Leave in the bowl for 10 minutes, then carefully drain and squeeze out over a sink to remove as much watery liquid as possible.

Place the squeezed cabbage into a clean bowl, then shred the carrots and mix through. Zest the limes over the top, then squeeze and mix in 4 tbsp juice with a pinch of sugar for balance. Leave for 10 minutes for the citrus juice to soak in, then mix through the mayonnaise. Taste for seasoning, adding salt, extra lime juice or another pinch of sugar if needed.

Remove the pork from the oven and skim off any excess fat gathered in the juices – top up with more beer if drying out. Cover tightly with the lid, then cook for 1 hour 30 minutes to 2 hours, until cooked through and tender enough to pull apart easily.

Baste the pork with the gravy from the bottom of the pan. Remove the lid and cook for 30 minutes more in the oven to form a crust on top, or place the pan over the medium-hot embers of a barbecue for 30 minutes to impart its smokiness (keep an eye on it and move to a cooler area if the juices start to reduce too much). Remove the pork, shred with 2 forks, then serve with brioche buns or tacos, the lime slaw and extra drained jalapeños, if liked.