Pre-heat oven to 140° C / 120°C fan.

Mix together the marinade ingredients in a small bowl to make a past.

Place pork loin in a small roasting dish then smear marinade over the meat. Pour water into the roasting dish (not over the meat directly) then cover with foil.

Slow cook for 8 hours in the pre-heated oven.

If the juices in the pan are quite liquid after cooking, pour into a saucepan and reduce over medium high heat until slightly thickened (this can be done in the roasting dish if using a hob-safe metal dish).

Use two forks to shred the meat and toss well with the juices.

To assemble the subs, cut the sub rolls down the middle from the top.

Fill each one with 1-2 slices of Dubliner Mature White slices, depending if you want a cheesier sub, then spoon a bit of coleslaw into the bun. Fill with pulled pork then top with slices of dill pickle and crispy onion.