- Heat oven to 150C (130C fan/gas 2). Rub the pork with 2 tablespoons of the olive oil. Heat a large non-stick pan and sear the pork on all sides until golden brown.
Place the meat on a wire rack in a roasting tin. Mix the paprika, mustard powder, garlic and onion salt, and some black pepper and brush all over the meat.
Add 1 cup of water to the roasting tin, cover very tightly with foil and cook for 5 hours 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 tablespoons of BBQ sauce 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 (if using), and sandwich together.
Serves: 16 Portions
Cook for: 5 hours
2 1/2Kg Boneless Pork Shoulder
3 tablespoon Olive Oil
2 teaspoon Spanish Paprika
2 teaspoon Mustard Powder
1 teaspoon Garlic Salt
1 teaspoon Onion Salt
16 Burger Buns