Step 1

Combine sugar, smoked paprika, cumin and 1 tbs salt in a bowl, then rub over pork shoulder. Transfer pork to a large bowl, cover and chill overnight.

Step 2

The next day, preheat oven to 160°C. Heat oil in a heavy-based cast-iron pan over medium heat. Add onion and sultanas and cook, stirring, for 3-4 minutes until softened.

Step 3

Add garlic and cook for a further 30 seconds or until fragrant. Add tomato, chipotle, Worcestershire sauce and vinegar. Bring to a simmer, then add the pork shoulder, making sure part of the shoulder sits above sauce.

Step 4

Place in the oven and roast for 4 hours 30 minutes or until meat is tender enough to pull apart. Transfer pork to a tray, cover with foil, and rest for 30 minutes.

Step 5

Meanwhile, to make barbecue sauce, use a stick blender to blend braising liquid until smooth, then season

Step 6

Using forks, pull apart pork shoulder. Serve on rolls with barbecue sauce, coriander, cheese and coleslaw, if using.