Carolina-Style Pulled Pork With Gold Sauce

Preheat the oven to 200°C/ 180°C (fan)/ gas 6

Boil a full kettle

Peel and finely chop (or grate) the garlic

Peel and finely dice 1/2 [1] brown onion, then finely slice the remaining onion

Transfer the pulled pork joint to an oven-proof dish, draining away half of the juices

Sprinkle over the ground cumin and smoked paprika with 2/3 of the cider vinegar and half the honey (you'll use the rest later!) and rub it into the pork, using the back of a spoon

Cover with tin foil and put the dish in the oven for 25 min, removing the foil for the final 5 min

While the pork is in the oven, add the macaroni to a pot of boiled water and bring to the boil over a high heat

Cook the macaroni for 7-8 min or until cooked with a slight bite and once done, drain and set aside

While the macaroni is cooking, melt 15g [30g] butter in a pan over a medium heat

Reboil half a kettle and grate the cheddar cheese

Once melted, add the diced onion and half the chopped garlic (you'll use the rest later!) with a pinch of salt and cook for 2-3 min until softened

Once softened, add 15g [30g] flour and stir with a wooden spoon for 1-2 min or until a sandy paste coats the onion – this is your roux

Gradually whisk 300ml [600ml] milk into the roux, a little at a time, and cook for 4-5 min or until a smooth, thick sauce remains

Stir half the grated cheese into the sauce with 1 tsp [2 tsp] mustard ketchup – this is your béchamel sauce

Add the drained macaroni to the béchamel sauce with a grind of pepper and a pinch of salt and mix everything together

Transfer the cheesy macaroni to an oven-proof dish, reserving the pan (use individual ones for fancy presentation!) and top with the remaining grated cheddar and 1/4 tsp [1/2 tsp] cayenne pepper (can't handle the heat? Go easy!)

Put the dish in the oven and cook for 10-12 min or until bubbling and golden – this is your spicy mac 'n' cheese

While everything's in the oven, wipe down the reserved pan and return it to a medium-high heat with a small drizzle of vegetable oil

Once hot, add the sliced onion and remaining chopped garlic and cook for 3-4 min or until softened

Wash the shredded spring greens, then pat them dry with kitchen paper

Once the onion has softened, add the shredded spring greens to the pan with the chicken stock mix and 100ml [180ml] boiled water and cook, covered, for 5-6 min or until wilted – these are your collard-style greens

Meanwhile, combine the remaining mustard ketchup, remaining honey, remaining cider vinegar, 1/4 tsp [1/2 tsp] cayenne pepper (not a fan of spice? Just add a little!) and the smoked sea salt flakes – this is your Carolina-style gold sauce