BBQ Pulled Pork Rolls With Coleslaw
- 1.6kg boneless pork shoulder (skin removed if you wish)
- 2 teaspoons sea salt
- 2 tablespoons dark brown sugar
- 1 tablespoon smoked paprika
- 2 tablespoons American mustard
- 6 bread rolls
- Prepared coleslaw
Preheat the oven to 220°C, 200°C fan, Gas Mark 7. Line a roasting tin with a sheet of foil large enough to cover the pork later. Remove the string, unroll the pork and place it in the tin.
In a small bowl mix together the salt, sugar, paprika and mustard. Rub half the mix all over the Joint. Keep the other half for later. Re-roll the pork but do not retie. Put the pork in the oven for 30 minutes until brown.
Turn the oven down to 150°C, 130°C fan, Gas Mark 2. Remove the roasting tin from the oven and fold the foil over the top of the pork. Return to the oven and cook for at least 5 hours.
For the last 30 minutes of cooking, transfer the pork to a prepared barbecue in the foil.
Remove from the barbecue, pull the meat apart with two forks and stir in the rest of the rub mix.
Fill the rolls with the pork and coleslaw and serve immediately.