Remove any string from the pork joint and cut away the skin in one piece using a sharp knife. See tips if you'd like to make crackling to serve with the slow-cooked pork and beans.

Heat the oil in a slow cooker, or in a large casserole over a medium heat if your slow cooker doesn’t have a sauté function. Fry the onions and celery with a pinch of salt for 8 mins until lightly golden. Stir in the garlic, fry for 1 min, then add the bay leaf, passata, chipotle paste, smoked paprika, light brown sugar, black treacle, balsamic and Worcestershire sauce. Bring to a simmer and season well.

Nestle the pork joint into the sauce in the slow cooker. Cook for 6-8 hrs on high, or 10-12 hrs on low, until the pork is very tender when pressed with a knife and shreds easily. Skim the excess fat from the sauce if you find it sits on top.

If serving with jacket potatoes, ensure to pop the potatoes into the oven at 180°C two hours before serving your dinner. Rub them in oil and salt to get a lovely cripy skin on the outside and a fluffy middle.

Shred the pork into the sauce. Stir in the drained beans. Use the reduce function, or cook with the lid off, for 30 mins or until the sauce is thickened to your liking. Taste and season with salt, pepper, and more Worcestershire sauce and brown sugar, if you like.

Serve with your crispy jacket or crusty bread, soured cream and a dash of Tabasco, if you like.