2 tsp smoked sweet paprika

2 tsp salt

1/2 of a single serving can of Dr Pepper, Root Beer,
or Coca Cola

For the sauce:

2 cups tomato ketchup

1/3 cup soft dark brown sugar, packed

1 small onion, peeled and grated finely

2 TBS sunflower oil

3 cloves of garlic peeled and crushed

1 TBS cider vinegar

1 TBS tomato puree (paste)

1 TBS Worcestershire Sauce

1 tsp dried mustard

1 tsp smoked paprika

fresh ground white pepper and salt to taste

To finished:

toasted buns

butter

sliced strong cheddar cheese

chopped dill pickles

chopped spring onions

Put the spices for the pork into a mortar and pestle and grind them fine.  Rub this mixture all over the pork, rubbing it in well.  Put this into the bottom of a slow cooker.   Pour the Dr Pepper (Root Beer or Coca Cola) around the pork.  Pop the lid on and cook for 1 hour on high, then reduce to low and cook for 6 to 7 hours until the pork is fork tender.

While the pork is cooking make the sauce.  Combine all of the ingredients in a saucepan and bring to the boil.  Reduce to a simmer and simmer for 5 to 10 minutes until thick and the flavours have melded well.

Once the pork has cooked until nice and tender, remove it from the crock pot.   Scrape off any fat and discard.  Using two forks, shred the pork to your desired consistency.  Return it to the crock pot along with prepared Barbeque Sauce to your taste, stirring it all together.

Butter and toast your buns under the grill.  Top with cheese, pickles and onions,   Pop back under to melt the cheese.  Divide the shredded pork amongst the buns, close up and enjoy!