BBQ Pulled Pork Sliders
- 1.6 kg joint boneless pork shoulder (remove the rind/skin if you wish)
- 2 teaspoons sea salt
- 2 tablespoons dark brown sugar
- 1 tablespoon smoked paprika powder
- 2 tablespoons American mustard
- 12 small bread rolls
- Coleslaw to serve
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. Loosely fold the foil back for now. Remove the string, unroll the pork, pat dry with kitchen paper and place in the tin.
Mix the salt, sugar, paprika and mustard. Rub half the mix thoroughly all over the pork. Keep the other half for later. Roll the pork up again (there is no need to retie the string) and put it in the oven for 30 minutes leaving the top uncovered to brown.
Reduce 150°C, 130°C Fan, Gas Mark 2. Remove the roasting tin and fold the foil over the top of the pork Put it back into the oven and let it cook lazily for at least 5 hours or until the pork is tender.
Increase the oven temperature to 220°C, 200°C Fan, Gas Mark 7. Uncover the pork and cook for 10 minutes. Remove from the oven, cover with foil and rest for 30 minutes.
Using two forks shred the pork (in the cooking juices) into chunky pieces with two forks and stir in the remaining seasoning mix.
Fill the rolls with the pork and coleslaw and serve immediately.