Directions

1. Start by melting the butter in a pan over a medium heat and gently frying the garlic, carrots and leek for 3-5 minutes.

2. Transfer these into your slow cooker, add the pork joint / shanks, stock and sage. Leave the tomato puree out until the end.

3. Slow cook on high for 4 hours or low for 8 hours.

4. At the end of the slow cooking process, lift the meat from the slow cooker. Remove the fat layer and roast this without the meat in a hot oven until crispy (around 30-40 minutes) to create crackling!

5. If you have a stick blender, you can blitz the veg & stock together whilst hot (be careful!). if you're using a jug blender, wait until it has cooled sufficiently before blending.

6. Add the tomato puree to the sauce and blitz to your preferred consistency. Season to taste.

7. We served the pork on a bed of buttered cabbage :)