Prepare the pork.

Remove the meat from the fridge at least 30-45 minutes before cooking.

Add a generous amount of barbecue rub to the meat, ensuring all sides are well covered and no meat is exposed.

‍

Begin the cooking process.

Pre heat your barbecue to 150°C.

Open the barbecue after two hours and spray the meat with water.

Cook for a further two hours.

Prepare your barbecue sauce.

Combine all ingredients in a saucepan and heat on a low temperature for 5-10 minutes while stirring.

‍

‍

Complete the cooking process.

Remove the meat from the barbecue and place into a deep barbecue tray.

Pour the barbecue sauce over the top of the meat, keeping a little aside for the end, and wrap tightly with tinfoil.

Place the meat back into the barbecue and cook for a further four hours at the same temperature. Do not open the lid of the barbecue during this time.

Remove the New Zealand pork shoulder from the barbecue and rest for 30 minutes before pulling apart.

Add the left-over barbecue sauce to the pulled meat.

‍

‍

Construct your burgers.

Fill the brioche buns with New Zealand pulled pork, coleslaw, pickles and cheese.

‍

Cook's Tip.

The same cooking time and temperature will be needed to make this recipe using a conventional oven on fan bake.