We went to a place called Lime and Thyme in Raynes Park for Ben's birthday yesterday. I would say it is more at the bistro than fine-dining end of the scale, but none the worse for that. It is a favourite of his - Jane takes him for breakfast there from time to time on the weekend - and now of mine as well.
The recipe calls for 1 sachet Schwartz Slow Cookers BBQ Pulled Pork Recipe Mix, 1.4kg (3lbs) boneless pork shoulder, trimmed of fat, 125ml (5oz) tomato ketchup, 2 tbs brown sugar and 3 tbs cider or white wine vinegar.
The ketchup, brown sugar and vinegar lift may be worth remembering even when I am working with my more usual Dunn's River seasoning of choice.