We earn a commission for products purchased through some links in this article.

Crucify the hunger of you and your guests by cooking the mythical dish at home on an 'Argentine Cross'. This is how to prep, slow-barbecue and serve up, according to food writer Tim Hayward.

Binding a whole pig to a metal crucifix sounds ritualistic, but splaying out your meat over a fire cooks it evenly, and is the source of perfect pulled pork.

Strap two stainless steel poles together with cord to create a crucifix (1). Build a large fire (stack logs to knee height), then let it burn down until glowing. Tie the pig’s trotters to the crossbar and secure its belly to the shaft. Place it, ribs-down, at a 30-degree angle over the embers for five hours (2); flip it over for a final hour. Slow-cooking softens the toughest cuts.

Use a probe thermometer (£10 argos.co.uk) to check it; aim for 65°C (3). “At 63°C you’ve killed bacteria but at 75°C you’ve killed the pork,” warns Hayward. Now start pulling away the melt-in-the-mouth meat – remember there’s plenty enough to share!