For the BBQ sauce

2 tbsp. dark soft brown sugar

3.5 oz tomato ketchup

1 tbsp. apple cider vinegar

2 tbsp. clear honey

2 tsp. mustard powder

2 tbsp. soy sauce

1 tsp. hot sauce (preferably Tabasco)

Pork

½ kilo pork belly (with about 50% of the fat removed)

2 tbsp. olive oil

For the rub

2 tsp. ground cumin

½ tsp. salt

½ tsp. ground black pepper

1 tbsp. smoked paprika

1 tsp. chilli powder

1 tsp. dried oregano 

1.  Preheat the oven to 130º Celsius.
2. Make the BBQ sauce by adding all the ingredients into a small saucepan over a medium heat. Gently mix the ingredients with a balloon whisk until smooth. Leave the sauce to simmer for about 5 minutes. Next, remove from the heat.
3. Prepare the pork by scoring the skin and rub the olive oil all over.
4. Make the rub by combining all the ingredients, and then coating the pork with the seasoning. Next, coat the pork with 4 tbsp. of the BBQ sauce.
5. Sit the pork on a large sheet of foil and wrap it in the foil like a parcel. Next, place on a baking tray and bake in the centre of the oven for 2 ½ hours.
6. After 2 ½ hours, remove the pork from the oven, gently peel away the foil and brush on another 4 tbsp. BBQ sauce. Cover again with the foil and bake for a further 30 minutes.
7. Remove the pork from its casing and transport to a serving tray. Using two forks, shred or pull the pork. (If it doesn’t pull easily, tip back into the baking tray, cover with foil and bake further until it’s easy to pull apart – between 30-60 minutes).
8. Add the remaining BBQ sauce to the pulled pork and gently mix until thoroughly combined. Serve hot and enjoy!