• Preheat your oven to 240°C/220°C fan/gas mark 9.
• Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
• Pop the chips onto a lined baking tray.
• Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. 
• When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

TIP: Use two baking trays if necessary.

• Meanwhile, remove all the packaging from the pork and add to an oven dish. 
• Drizzle with oil and season with BBQ rub. 
• Cover with foil and cook on the middle shelf of the oven for 25-30 mins. 
• Once cooked, pull apart with the help of two forks and stir through the BBQ sauce. IMPORTANT: Ensure the pork is piping hot throughout.
• Finely chop the chives (use scissors if easier).

• In a small bowl, combine the creme fraiche and half the chives. Season with salt and pepper.
• Pop half chips onto your serving plate, season with salt and top with half the cheese, then half the pulled pork.
• Repeat with the remaining chips, pork and cheese.
• Drizzle over the creme fraiche and sprinkle over the remaining chives.