HERE is a recipe from Breddo’s to try out before the big day:

Jerk Pork Taco

Ingredients: 3-4kg neck end pork shoulder

Jerk Marinade: 1.5 tbsp allspice, 1/2 tsp ground cinnamon, 1/2 tsp nutmeg grated from whole, 1/4 bunch of thyme leaves, 5 spring onions, roughly chopped 3 garlic cloves, roughly chopped 3 scotch bonnet chillis, roughly chopped (double if you like a kick), 1 tbsp dark brown sugar, 2 tbsp dark soy sauce, Juice of 3 limes, Sea salt. 

For serving: Corn tortillas. Crush all spices and pepper and add to the rest of the marinade ingredients and blitz to a paste. This will give enough marinade for a pork shoulder of up to 3-4kgs.

Take pork out of fridge and pat dry with kitchen roll.

Rub marinade into pork and leave for 12 hrs overnight in a large tray or bowl. Make sure the meat is rich in marinade. Get your hands dirty but make sure to wash them afterwards.

Pre-heat your oven to 250c and put pork on a roasting rack, fat side up and cook for 20-30 mins to get crispy (make sure the fat has been scored with a sharp knife or ask your butcher to do it).

Turn the temp down to 165 and continue to cook the pork for around 3 1/2 hours to 4hrs, depending on the size of your cut and how you soft you want it.

You’ll know when it’s done because it should fall apart under pressure from a fork.

Pull the pork apart using two forks and place onto a wooden board. Pour juices from roasting pan over the pork alongside a big squeeze of lime.

Serve with a simple tomato salsa (fresh tomato, lime, red onion & coriander), a drizzle of sour cream, and lots of fresh coriander.

If you like, you could also make a fruity slaw from fresh mango and lime juice with some red or green chillies.

Finally, heat some corn tortillas up and fill with the lovely pork mixture. Devour. Enjoy.