Before you start digging a fire pit outside, check your spice cupboard! It’s really all about creating the best dry rub to infuse the meat over the cooking time. You can use skinless (with a little fat) or skin-on joints as long as you work the dry rub into the meat well, so the flavours really permeate and create a delicious dark glaze on the outer part. I like these bits a little crispy too, so usually do a last blast in the oven once the meat has finished cooking in the slow cooker.