Ingredients
- 2 ½kg boneless pork shoulder, skin removed
- 3 tbsp olive oil
- 2 tsp paprika
- 2 tsp mustard powder
- 1 tsp garlic salt
- 1 tsp onion salt
To serve
- 16 buns
- Tangy cabbage slaw, BBQ sauce and sweet-and-sour pickled cucumbers from a jar, sliced
Method
STEP 1
Heat oven to 150C/130C fan/gas 2. Rub the pork with 2 tbsp of the olive oil. Heat a large non-stick pan until very hot and sear the pork on all sides until golden brown.
STEP 2
Place the meat on a wire rack in a roasting tin. Mix the paprika, mustard powder, garlic and onion salt, and some black pepper with the liquid smoke, if using. Brush all over the meat.
STEP 3
Add 1 cup of water to the roasting tin, cover very tightly with foil and cook for 5 hrs or until almost falling apart.
STEP 4
Drain the juices from the meat into a measuring jug. Shred the pork using 2 forks, discarding the fat.
STEP 5
Skim off the fat from the juices. Mix 125ml of the juices with 4 tbsp BBQ sauce and pour over the meat. Keep warm until serving or reheat.
STEP 6
To assemble, pile the meat into the halved buns, spoon over the BBQ sauce, top with coleslaw and pickles, and sandwich together.
