Heat oven to 160C/140C fan/gas 3.
Scatter the onions and bay leaves in the
bottom of a large roasting tin. Mix the
mustard powder, paprika and 1 tsp
ground black pepper with a good pinch
of salt. Rub this all over the pork, making
sure you rub it into all the crevices.
Place the pork, rind-side up, on top of
the onions. Pour 200ml water into the
bottom of the tin, wrap well with foil and
bake for 4 hrs. This can be done up to
2 days ahead – simply cover the tray in
foil and chill until ready to barbecue.
Light the barbecue. In a bowl, mix the
ketchup, vinegar, Worcestershire sauce
and brown sugar. Remove the pork from
the tin and pat dry. Place the roasting tin
on the hob, pour in the ketchup mixture
and bubble vigorously for 10-15 mins until
thick and glossy. Remove the bay leaves
and pour the sauce into a food processor;
blitz until smooth. Smear half the sauce
mixture over the meat.
Once the barbecue flames have died
down, put on the pork, skin-side down.
Cook for 15 mins until nicely charred, then
flip over and cook for another 10 mins. The
meat will be very tender, so be careful not
to lose any between the bars. Alternatively,
heat a combined oven-grill to high, place
the pork on a baking tray and cook each
side for 10-15 mins until nicely charred.
Lift the pork onto a large plate or tray.
Remove string and peel off the skin.
Using 2 forks, shred the meat into chunky
pieces. Add 3-4 tbsp of the barbecue
sauce to the meat and toss everything
well to coat. Pile into rolls and serve with
extra sauce and a little coleslaw.