Method

1. Preheat the oven to 220C. Mix together the salt, sugar and paprika and rub about half into the meat.
2. Put the pork into the hot oven for about 40 minutes, then take out and turn down the heat to 125C, fold foil over the top to make a sealed parcel. Put back in the oven and cook for about 6–7 hours. Pour off the juices and reserve.
3. Turn the heat back up to 220C and cook the pork, uncovered, for 10 minutes to crisp up. Take out, cover with a tent of foil, and leave to rest for 30 minutes.
4. Reserve the crackle (enjoy!), then use two forks to shred, and add the rest of the seasoning, and any meat juices from the tin, and stir in.
5. Stir in a BBQ sauce of your choice.
6. Thinly slice – ideally using a mandolin – the cabbage and apples. In a large bowl, mix together with the raisins, lemon, yogurt and mayonnaise.
7. Top your roll with the pulled pork, slaw and serve with charred pineapple. Enjoy!