Use a shoulder of pork and cut the skin off. Reserve the skin as this can be used to crisp up for crackling later.

Mix all the spices together.

Rub the pork with the mixture of spices and cover. Leave in the fridge overnight or for a few hours.

Preheat oven to 175°C/350°F.

Place the pork in a slow cooker or in an oven roasting pan with a lid.

Add enough water to cover the bottom of the pan. Fat from the pork should be enough to keep it moist for the entire cooking period, but check on it every few hours.

Depending on your size of meat, cook for 5 - 8 hrs or until the meat falls apart when a fork is inserted into it.

You can switch the oven off and leave it in the roasting pan until you are ready to eat.

With the fork, break the meat up, add 2 or 3 tablespoons of your favourite barbeque sauce and mix it in with the juices from the pan.

Serve on small soft buns with creamy coleslaw.