Preheat the oven to 140°C/284°F.

Rub the pork shoulder all over with the paprika, 1/4 of the sugar and a generous amount of salt and pepper.

Place the pork into a roasting dish or a casserole dish with a lid. Pour in the apple cider and stock, cover with tin foil/lid and cook for 5 hours, until shreddable with two forks.

Meanwhile, make the BBQ sauce. Add the ketchup, apple cider vinegar, soy sauce, the remaining sugar and a good few dashes of tabasco and the water to a pan. Bring to the boil.

Add the pork juices/stock from the roasting tray and a the smoked paprika. Let it simmer, stirring regularly for 10 minutes until thickened. Leave to cool completely - you want the BBQ sauce to be tangy to cut through the pork later.

Onto the slaw. Finely slice the red onion, shred the cabbage and carrots. Mix with the mayonnaise, extra apple cider vinegar and a splash of pickling liquor from the gherkin jar. Season to taste.

Once your pork is cooked, tip the liquid into a jug and pour off any fat. Pull the pork with two forks and add 3/4 of the BBQ sauce. Mix well to combine and add cooking liquor to taste.

Cut the buns in half (toast them if you like). Spoon in a dollop of the remaining BBQ sauce followed by the pulled pork, a big handful of slaw and some sliced gherkins. Serve with the remaining slaw on the side. Pulled pork done.