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

DIRECTIONS:

Heat the grill to 150C/130C. 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.

Place the meat on a grill. Mix the paprika, mustard powder, garlic and onion salt, and some black pepper with the liquid smoke, if using. Brush all over the meat.

Cook for 5 hrs or until almost falling apart.

Drain the juices from the meat into a measuring jug. Shred the pork using 2 forks, discarding the fat.

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.

To assemble, pile the meat into the halved brioche buns, spoon over the BBQ sauce, top with coleslaw and pickles, and sandwich together.

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