Start by trimming any excess fat, but not all, as this is needed to make the pork more flavourful and tender. Cut the pork into big chunks, and pat dry with a paper towel.

In a small bowl combine all the dry spices, and set aside.

Rub the pork with the mustard, then coat all the pieces in the prepared spice rub.

Heat a Dutch oven or a pan, add the neutral oil and sear the pork for a few minutes. There should be some nice browning all around the pork chunks.

Place the seared pork and the drippings into a Dutch oven or a roasting pan. Add the vegetable broth, apple juice or apple cider and the BBQ sauce.

Cover with a lid or tightly wrap with aluminium foil. Bake at 150°C (fan off) for 4–6 hours, until the internal temperature reaches around ~90–95°C and meat pulls apart easily.

Take the meat out from the liquid and let is rest for about 15 minutes. Shred the meat with forks or meat claws, this should be relatively easy. Add the BBQ sauce and about 250ml of the cooking liquid from the baking dish.

Serve the meat in brioche buns topped with coleslaw and gherkins. Enjoy!