Make up recipe for spice mix according to the packet. Sprinkle ¼ of the Texas spice mix over beef or pork and turn to coat. Cover and place in the fridge for 1- 3 hours or overnight to marinate if you can.

Preheat oven to 160°C. Place beef/pork and stock in a large flameproof casserole dish. Loosely cover surface of meat with foil. Cover with lid. Roast, turning halfway through cooking and basting occasionally, for 3 hours or until meat is very tender. Set aside, covered, for 30 minutes to rest.

Place beef/ pork on a board and shred with 2 forks. Add as much cooking liquid as you like to moisten the meat.

Serve pulled beef or pork with coleslaw, buns and Providore Spicy shiraz sauce.