I'm Done! I shopped til I dropped!

That's it, not one more gift to buy, hallelujah! A quick trip around the shops for those last few bits.
Marks and Spencer, Sainsbury's and Poundland.... done and dusted.

Mum and I will be going 'live' on Friday 22nd December at 8 pm GMT

Instagram: helenmaryjohello
Website: helenmaryjo.com

Bobble bowl was from www.deargracehomeinteriors.com
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PULLED PORK RECIPE (I have found that you can alter this if you don't have some of the ingredients, ie using beer instead of cider or some stock). There are lots of recipes online for easy BBQ sauce too, if you don't want to buy it. I also cook it in the slow cooker, same principles exaxtly. One hour on high, then four or five hours on low, will happily cook for longer if you're out.

2 tsp smoked paprika
2 tsp ground cumin
2 tsp pepper
2 tsp brown sugar
1 tsp salt
2 medium mugfuls of cider
boneless shoulder of pork (about 2.5kg)
a mugful of a good smoky barbecue sauce

Method
STEP 1
Mix together 2 tsp each smoked paprika, ground cumin, pepper, and brown sugar, plus 1 tsp salt. Rub over the 2.5kg boneless shoulder of pork.

STEP 2
Put the pork in a big casserole dish, skin-side up, and pour in 2 medium mugfuls of cider.

STEP 3
Cover with a lid and cook in the oven at 150C/130C fan/gas 2 for anywhere between 4 and 8 hrs until falling apart. Check every few hours in case it gets dry – if it does, add another mugful of cider.

STEP 4
Take it out of the oven and put the meat in a big dish, leaving the liquid in the casserole.

STEP 5
Cut the skin off, then shred the meat using two forks. Ditch any fatty bits, and skim any excess fat off the surface of the sauce.

STEP 6
Add a mugful of a good smoky BBQ sauce to the casserole, mix it in, then ladle some into a bowl for dipping.

STEP 7
Put the pulled pork back in the casserole with the juices so it stays moist. Season to taste. Can be made one day ahead.

STEP 8
Serve in soft white rolls with coleslaw and the bowl of juices on the side for ‘French dipping’ the sandwich while you’re eating.