In a small bowl mix together the paprika, cumin, black pepper, salt, and dark brown sugar.

Place the Pork Shoulder in the cooking dish, and liberally rub it all over with the spice mix.

Pour about 300 ml of cider around the pork.

Cover and place in the oven. Heat to 120 Degrees C (fan assisted).

Cook for around 4 hours.

Every hour or so check, ladle over a scoop of liquid from the bottom, and add more cider if it’s drying out.

Remove from the oven and remove the lid.

Carefully remove the pork from the cooking dish and place it on a plate to rest. It will probably start to fall apart as soon as you pick it up, so be careful.

Re-cover the dish and keep it to one side.

Loosely cover the meat with foil and leave it to rest for 15 minutes.

Use your fingers to peel away the fatty layer on top of the joint. Throw this away.

Use two forks to pull the pork apart, so that it’s in thin, shredded strips.

Place on a tray or large plate.

Ladle over a good scoop of the liquid from the bottom of the cooking dish and drizzle on the BBQ sauce.

Mix thoroughly and add more sauce if desired.

Serve with sides, on buns, or as it is.