Step 1

Combine chilli, pepper, onion salt, garlic powder, oregano, cumin and paprika in a small bowl.

Step 2

Place pork on a chopping board, skin-side up. Using a sharp knife, remove skin and excess fat. Rub spice mixture all over pork.

Step 3

Heat oil in a large, heavy-based flameproof casserole dish over medium-high heat. Add pork, fat-side down. Cook for 3 to 5 minutes or until fragrant (don’t turn the pork over). Add barbecue sauce, maple syrup, ketchup, bay leaf and 1/4 cup of water to the dish. Bring to the boil. Reduce heat to low. Cover dish. Simmer for 2 hours.

Step 4

Carefully turn the pork over. Simmer, covered, for a further 1 hour to 1 hour 30 minutes or until pork is very tender and starting to fall apart. Remove and discard bay leaf.

Step 5

Meanwhile, make Coleslaw Place cabbage, carrot and onion in a large bowl. Whisk vinegar, mayonnaise, mustard and dill together in a jug. Season well with salt and pepper. Add to cabbage mixture. Toss to combine.

Step 6

Roughly shred pork. Drizzle with cooking liquid. Serve with coleslaw and buttered corn cobs.