Pulled Pork Sandwich

Method

Combine paprika, garlic powder, onion powder, black pepper and salt to create a dry rub, then massage thoroughly into the pork shoulder on all sides. Place the rubbed pork in a large roasting tin, add beef stock to the bottom, cover tightly with foil and roast at 160°C for approximately 6 hours until the meat is extremely tender and shreds easily with a fork. Remove from the oven, allow to rest for 15 minutes, then shred the pork using two forks, discarding any excess fat. Heat the barbecue sauce in a large pan, stir in the brown sugar and 150ml of the cooking liquid to create a glossy coating, then fold in the shredded pork and simmer for 10 minutes. Toast the brioche buns lightly and generously fill each with pulled pork, top with coleslaw and serve immediately.