Cajun pulled pork

Prepare 2 onions and slice thinly.

Generously butter the bottom of a casserole and spread the sliced onions in a layer.

Set aside.

Put the pork joint (or pieces) on a chopping board. You can choose a cheaper cut for this; there is no need to use a premium cut like filet mignon (even though this would work fine).

A smoked and salted joint would be even better still, so I heartily recommend it.

Spread the top of the meat with mustard and sprinkle half the spice mixture over.

Sprinkle with salt if not using a salted joint.

Sit the meat on top of the onions, spiced side downwards.

Spread the other side with mustard and add the remaining spices. Salt again if necessary.

Add 2 cloves garlic, 1 bayleaf and 1 sprig thyme.

Add 500 ml dry white wine until it comes to halfway up the meat.

Put the lid on and cook in the oven at 300°F (150°C) for 4 to 5 hours.

Halfway through, turn the meat over, then put back in the oven, still covered.

The meat is ready when it falls apart easily when pulled with a fork.

Remove and discard the garlic, bayleaf and thyme.

Shred all the pork then mix in the onions at the bottom.

Your pulled pork is ready. Try serving it with sesame rice, for example or a potato purée .