Ingredients
- 2 ½kg boneless pork shoulder, skin removed
- 3 tbsp olive oil
- 2 tsp Spanish paprika (pimentón)
- 2 tsp mustard powder
- 1 tsp garlic salt
- 1 tsp onion salt
- 1 tbsp liquid smoke (optional, see tip, below)
To serve
- 16 brioche buns (see 'goes well with')
- Tangy cabbage slaw, homemade chipotle molasses BBQ sauce (see recipes in 'goes well with') and sweet-and-sour pickled cucumbers from a jar, sliced
Method
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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.
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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.
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Add 1 cup of water to the roasting tin, cover very tightly with foil and cook for 5 hrs or until almost falling apart.
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Drain the juices from the meat into a measuring jug. Shred the pork using 2 forks, discarding the fat.
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Skim off the fat from the juices. Mix 125ml of the juices with 4 tbsp BBQ sauce (see recipe in 'goes well with') and pour over the meat. Keep warm until serving, or reheat.
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To assemble, pile the meat into the halved brioche buns, spoon over the BBQ sauce, top with coleslaw and pickles, and sandwich together.