Remove any string from the pork joint and cut away the skin in one piece using a sharp knife. Put the skin on a baking tray, pat dry and season with fine sea salt. Set this aside in the fridge while you prepare the sauce in the slow cooker.

Heat the oil in a slow cooker, or in a large casserole over a medium heat if your slow cooker doesn’t have a sauté function. Fry the onions and celery with a pinch of salt for 8 mins until lightly golden. Stir in the garlic, fry for 1 min, then add the remaining ingredients, except the beans. Bring to a simmer and season well.

Nestle the pork joint into the sauce in the slow cooker. Cook for 6-8 hrs on high, or 10-12 hrs on low, until the pork is very tender when pressed with a knife and shreds easily. Skim the excess fat from the sauce if you find it sits on top.

Shred the pork into the sauce. Stir in the beans. Use the reduce function, or cook with the lid off, for 30 mins or until the sauce is thickened to your liking. Taste and season with salt, pepper, and more Worcestershire sauce and brown sugar, if you like.

Heat the oven to 240C/220C fan/gas 9. Pat the pork skin dry again, score into thin strips with a sharp, knife, without going all the way through, and put in the hot oven. Cook for 25-30 mins until puffed up and crisp. Break into shards and top the beans with the crackling. Serve with crusty bread, soured cream and a dash of Tabasco, if you like.