Boneless Pork Shoulder (skin removed)
Spanish Paprika Powder (pimentón)
Craft Beer Balsam Vinegar
Heat oven to 150C/130C fan/gas 2. Rub the pork with 2 tbsp of the olive oil. Heat a large non-stick pan until very hot and sear the pork on all sides until golden brown. (reserve the skin to make crackling)
Place the meat on a wire rack in a roasting tin. Mix the paprika, mustard powder, garlic and onion salt, and some crushed black pepper together and whisk together with the Craft Beer Balsam Vinegar. Brush all over the meat and add the remainder with the water to the roasting tin.
Cover very tightly with foil and cook low and slow for 5 hrs or until almost falling apart.
Drain the juices from the meat into a measuring jug. Shred the pork using 2 forks, discarding the fat.
Skim off the fat from the juices. Mix 125ml of the juices with 4 tbsp American-style BBQ sauce and pour over the meat. Keep warm until serving, or reheat.
To serve, pile the meat into the halved brioche buns, spoon over the Craft Beer Balsam BBQ sauce mix, top with coleslaw and pickles, sandwich together and enjoy!