In a measuring jug whisk together the vingegar, water, honey, garlic and ketjap manis with a little black pepper.

Put the bacon into the slow cooker and pour the liquid over.

Cook on low heat for 8 hours. (I did mine overnight).

After cooking strain the juices from the meat and boil these up in a saucepan to reduce down to a thicker syrupy liquid.

Meanwhile shred the bacon joint into threads using a knife and fork. Pour over the reduced liquid and toss through before serving.