Ingredients (Serves 15)

• 2 boneless pork roasts, about
• 1.8-2.25kg/4-5lb each
• 3 tbsp olive oil
• Soft white sandwich bread or burger buns/baps
• Ready-made coleslaw to serve

For the spice rub

• 4 tbsp paprika
• 2 tbsp sea salt
• 2 tbsp freshly ground black pepper
• 2 tbsp ground cumin
• 2 tbsp chilli powder
• 2 tbsp soft dark brown sugar
• 1 tbsp cayenne pepper

For the sauce

• 225ml/8fl oz distilled white vinegar
• 225ml/8fl oz cider vinegar
• 1 tbsp sugar
• 1 tbsp crushed chilli flakes
• 1 tbsp Tabasco sauce

Combine the spice rub ingredients together in a bowl and mix well. Rub the pork with the oil and coat them generously with the spice rub, pressing gently to make sure it sticks. When the fire has died down and the coals are covered with white ash, place the pork on the side of the grill, away from the coals, being careful that none of the meat is directly over the coals.

Put the lid on the barbecue with the vents open one-quarter of the way, and cook, adding a handful of fresh charcoal every 30 minutes or so, for 7-9 hours.

To test if the pork is cooked, stick a big fork into the joint and try to lift it up – if it falls off the fork, it’s done.

Now make the barbecue sauce. Combine the vinegars, sugar, chilli flakes and Tabasco, season and mix well. Set aside.

Chop or shred the pork (if it’s still too hot to handle, use 2 forks to pull it apart) and mix it with as much of the sauce as you like. Pile onto the bread or buns, top with coleslaw and serve.

The pork freezes well so don’t be afraid of any leftovers.