From Kevin O'Kennedy
6lb pork (ish - our shoulders this year were probably a bit bigger but kitchen scales was out of action so not sure exactly)
500g jam (ish. We used a full jar or what looked like a jar and a half.)
6 tsp fennel seeds
2 tsp salt
2 tsp pepper
2 tsp cayenne pepper
Juice of a lemon
For the chocolate version - add 8 tsp cocoa
(All tsp are heaped)
Slow cooker on low for 16 hours.