Step 1

Place the piece of pork in a sealable container.

Step 2

In a bowl, mix together the wet marinade ingredients.

Step 3

Top the pork with the marinade.

Step 4

Refrigerate for at least 8 hours. Flip the meat from time to time so the meat marinates on all sides.

Step 5

Preheat the oven to 120°C (250°F).

Step 6

In a bowl, mix together all the dry marinade ingredients.

Step 7

Remove the pork shoulder from the wet marinade. Dry well.

Step 8

Rub the whole surface of the meat with the dry marinade.

Step 9

Place in a roasting pan and top with 1 litre (4 cups) of water.

Step 10

Cook in the oven for 7 to 8 hours or until the meat is cooked internally to 88°C (190°F) on a meat thermometer.

Step 11

At the end of the cooking, remove the skin. Set aside to cool for a few minutes.

Step 12

With two forks, pull the meat apart into small pieces and set aside in a bowl.

Step 13

Toast the buns. Spread a bit of mustard on them.

Step 14

Garnish generously with pulled pork.

Step 15

Top with barbecue sauce.

Step 16

Serve with dill pickles, cole slaw and homemade french fries.