Place the pork joint into a large casserole dish with a lid.

Make the marinade by mixing the seasoning packet with the ketchup and 3tbsp cider. Mix until no lumps remain and pour and coat the meat with it. Add a sprinkle of Schwarz Thai 7 Spice and a star anise for extra flavour if you like.

Cover with the lid and place in the oven the oven or a slow cooker. Cook on low for 8 hours or high for 4 hours. I found that approximately 5 hours on 150 Celsius worked too.

Baste the meat every 1-1.5 hours to prevent it from drying out and top up with a few more tablespoons of cider.

Near to the end of the cooking, pour over the BBQ sauce, stir and pull the mean using 2 forks. Increase the oven temperate and return to the oven uncovered to allow the fat to crisp up a little. Prepare the vegetables and bread. I used a Spiralizer for the carrot and courgette. Place in a large bowl and stir in the lemon juice and sesame oil. Sprinkle with some sesame seeds if you like.

Slice the Brioche buns in half and place the base on a panini press or grill for about 5 mins on each side.

When ready to serve, spread a little mayo on then base of the buns and top with the pork, cheese and veg. Add a little more BBQ if you like and serve alongside the coleslaw. Enjoy!