Miniature 'whole hog' pulled pork: mixed pork cuts with a smoked-salt rub, foil-wrapped and slow-roasted in a Dutch oven

Halve the rack of baby back ribs, the tenderloin, sirloin and belly; butterfly the pork shoulder.

Stir together the kosher salt, smoked salt, brown sugar, paprika, cumin, black pepper, cayenne, onion powder and garlic powder for the rub.

Coat the pork very generously on both sides with the rub.

On a foil-covered sheet pan, lay half the ribs, then stack the shoulder, tenderloin, belly and sirloin, alternating fatty and lean cuts, and top with the other half of the ribs; press.

Wrap tightly in four pieces of foil and nestle into a heavy Dutch oven; cover with the lid.

Roast overnight in the centre of a 250 degree oven for nine hours.

Rest about half an hour, then uncover and cut open the foil.

Dump the meat into the accumulated juices, pull out the rib bones and break the meat up with fingers (or tongs or forks), mixing lean and fatty cuts; drain off some rendered fat if wanted.

Taste, season with a little extra rub, and pile on a bun with Eastern Carolina style vinegar and pepper sauce; serve coleslaw or pickles on the side.