Score the pork to 1cm depth with a sharp knife and rub in all of the ingredients.
Heat the oven to 220* Place the pork shoulder into a roasting tray and cook on a high heat for 20 minutes, reduce the heat to 150 and cook for a further 4 or 5 hours basting with the roasting juices as you go. The joint is cooked when you can pull it apart easily. Remove the crackling and break apart. Shred with two forks and mix with the roasting juices. Toast your buns, slice your tomatoes and gherkins then build your sliders as you like!
«The rub can be varied with many different flavours, mine is Dark Rum! Try adding 100 ml to your marinade. »