Tom kerridge serves up a pork dish with pita bread and toasted walnuts on today’s Spring Kitchen.

Tom says: “This is an American style crossover dish that is making its way to this country. It makes use of plenty of bay leaves that goes very well with pork.”

The pork is brined then slow roasted before it is shredded in a barbecue sauce made with chicken stock, white wine, white wine vinegar, brown sugar, honey, bay leaves and lemon.