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  1. Remove your pork out of the packaging, rub the joint with a little oil then sprinkle with F&Co BBQ spice rub (in the same way you would use salt & pepper), massage into the flesh then leave to marinade for up to 2 hours.
  2. Prepare a BBQ kettle for both direct and indirect cooking set at 200°C.
  3. Place the pork skin side down and cook for a few minutes until the skin starts to pop and blister then turn over, transfer to the indirect cooking zone and cook for 1½ to 2 hours reaching a core temperature of 70°C before resting.
  4. Alternatively, follow same method using a conventional oven set to 180°C fan assisted/ 200°C without fan (gas 6).
  5. Leave to rest in a warm place for 20 minutes before carving into thin slices.

to serve:

  • Fresh peppery watercress salad dressed with a drizzle of rapeseed oil & a squeeze of lemon & buttered new season potatoes.