Chop your onion, garlic and chillies.
In a pan heat 2 tablespoons of oil and add the onion and garlic, fry for a couple of minutes until soft then add the chilli
Add the spices and herbs stir to combine then add the vinegar and sugar, salt and a good grind of black pepper
Add the tomato paste and cook for a couple of minutes
Add the tinned tomatoes, stir to combine
Add the crumbled up stock cubes and stir in to dissolve
Add the pulled pork, break up and stir in to the sauce.
Add the tinned/cooked kidney beans and stir in.
Add enough water to give a loose sauce. Bring to a simmer, add the coriander, put a lid on the pan and then put in an oven preheated to 90°C. Alternatively it can be cooked in a slow cooker. After 3.5 hours the temperature can be turned up to 165°C for the final 30 minutes.
serve with boiled rice, sour cream and a little pickled veg or slaw on the side.