1-2 kg pork - boneless
2 tbsp salt
3 tbsp cane sugar
3 tbsp paprika
2 tbsp BBQ spice mix or similar
1 tbsp cayenne pepper
1 tbsp chilli powder
1 tbsp ground cumin
1 red onion
1 large clove of garlic
50 ml teriyaki sauce
25 ml light soy sauce
100 ml apple juice
50 ml Jack Daniels or other whisky
2 dashes of tabasco sauce
3 tbsp ketchup
0.5 tsp paprika
Day before: mix all the ingredients for the rub in a bowl. Rub the pork with the rub all over and wrap in plastic wrap and put in the fridge to marinate for 24h, or at least overnight. Save a little of the rub to sprinkle over when serving.
12h before serving (morning, assuming you're having pulled pork for dinner): unwrap from the plastic and place in the middle of the oven in a suitable oven-safe dish, set at 110C. Regular oven, not anything fancy like fan or grill! Do not cover.
Chop onions and garlic finely and fry on a pan on medium-low heat till lightly browned. Add the remaining ingredients and simmer for at least 30 min, stirring frequently. Optionally, when done with simmer, the sauce can be blended if still too chunky.
10-12 hours into the oven time, the fat is melted away and any veins or chewy stuff should likewise be dissolved and absorbed, leaving only the good stuff left. Ideally, use a meat thermometer to check - you can take the roast out of the oven when the center temperature is about 90-92C. If still some time to dinner, take out of the oven and wrap in aluminium foil.
To serve, pull apart with two forks, sprinkle remaining rub over and some BBQ marinade and you're all set.