For the dry spice rub
50 g soft dark brown sugar
4 tbsp smoked hot paprika
3 tbsp flaked sea salt
1 tbsp garlic powder (dried in the spice aisle)
1 tbsp onion granules, ground to a powder by hand or in a spice grinder (dried in the spice aisle)
2 tbsp cayenne pepper
1 tbsp ground cumin
1 tbsp ground black pepper
1 tbsp dry mustard powder
2 tsp dried thyme
2 tsp dried oregano
2 kg boneless pork shoulder
Barbecue sauce or hot sauce, to serve
Coleslaw, to serve
For the dry spice rub: Put all the ingredients in a bowl and mix well. Put the meat on a board and rub all over with half the spice mix. Transfer to a shallow dish and cover loosely with cling film. Leave in the fridge for at least 1-2 hours. Reserve the remaining rub.
Preheat the oven to 150C/gas 2. Take the pork out of the dish and put on a board. Massage well with the remaining dry rub. Stand the pork on a rack in a roasting tin, skin side up. Pour 100ml water into the bottom of the tin and cover the pork and tin with a large piece of foil, pinching the foil around the edges to make a good seal. Put the pork in the oven and cook for 5 hours.
After 5 hours, increase the oven temperature to around 180C/gas 4 then roast for a further 45 mins until it is very tender, you can test it by pulling some of the meat away and tasting it, it should almost melt in your mouth and be succulent and juicy. Dont’ worry if it needs more than another 45 mins just keep cooking it until it’s ready. You can also do this final stage of the cooking over a BBQ to get that charcoal smokiness but do make sure the internal temperature of the meat stays around 75C, by using a meat thermometer.
Serve in your buns with coleslaw and bbq or hot sauce. You can also jazz up some baked beans with bbq sauce to serve along side if you wish.