Remove the fat layer from the pork and discard. Place the pork into a large bowl.

In a food processor, whizz together the bay leaves, cinnamon, allspice, cloves, nutmeg, salt, black pepper, garlic, chillies and sugar.

Rub this mixture all over the pork.

In a bowl, mix together the marmalade, pineapple, tomato purée and teriyaki sauce.

Pour this mixture over the pork, pull the leaves from the thyme and sprinkle over.

Cover with plastic wrap and place in the fridge to marinade for 24 hours.

To cook, set your slow cooker to high and place the red onions, carrot and parsnip on the bottom.

Add the pork and pour over the remaining sauce. Replace the lid and cook for one hour on high before turning down to low to cook for 12 to 16 hours.

About two hours before serving, add the cranberries if you are using them.

The pork will naturally start falling apart, but you can pull it apart further using two forks.

Can be eaten hot or cold.