As much as you might love a smoky, Texas-style beef brisket, it's a notoriously tough cut to cook -- in both senses of the word. Because of this, we can resolve at least one issue regarding barbecue: ...
Preheat the oven to 150C/130C Fan/Gas 2. For the pork, put the soy sauce, chilli powder, Chinese five-spice, sugar, garlic and ginger in a large bowl. Mix together to make a sloppy paste.
Meanwhile, shred the pork using two forks. Once the sauce has reduced, add to the pulled pork and stir through. Serve on a jacket potato, in a wrap or on top of rice with a dollop of soured cream.