Step 1

Mix together 2 tsp each smoked paprika, ground cumin, pepper, and brown sugar, plus 1 tsp salt. Rub over the 2.5kg boneless shoulder of pork.

Step 2

Put the pork in a big casserole dish, skin-side up, and pour in 2 medium mugfuls of cider.

Step 3

Cover with a lid and cook in the oven at 150C/130C fan/gas 2 for anywhere between 4 and 8 hrs until falling apart. Check every few hours in case it gets dry – if it does, add another mugful of cider.

Step 4

Take it out of the oven and put the meat in a big dish, leaving the liquid in the casserole.

Step 5

Cut the skin off, then shred the meat using two forks. Ditch any fatty bits, and skim any excess fat off the surface of the sauce.

Step 6

Add a mugful of a good smoky BBQ sauce to the casserole, mix it in, then ladle some into a bowl for dipping.

Step 7

Put the pulled pork back in the casserole with the juices so it stays moist. Season to taste. Can be made one day ahead.

Step 8

Serve in soft white rolls with coleslaw and the bowl of juices on the side for ‘French dipping’ the sandwich while you’re eating.