Pork joint, remove the skin/fat for making cracking. Leave just enough fat to help the flavour (there’s a lot of salt and sugar in it, so no point being too healthy!)
Cider (pint or so)
Soft dark sugar, or mollasses (a big heaped tablespoon)
Chiopotle chillis
Normal chilli’s
Bay leaves
Sage and/or rosemary
Pork stock cube
Salt
Cook in a slow cooker until the top is carbonized and you struggle to get it out even with a sieve.
Pour the juices into a pan and boil/stir until it’s the consistency of ketchup or as thick as it goes without burning (stir continuously as there’s a lot of sugar in there).
Mix shredded meat and sauce back together and tweek the seasoning (chili sauce or tomato pure can also tweek the flavour at this point if you didn’t get it right to begin with)