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.
2. Rub the pork all over with the rest of the oil and season with salt, pepper, thyme and lemon. Heat a pan until piping hot and fry the chops on the fat side first (hold them upright with tongs) ...