Rinse the pork shoulder and place in a large non metallic container or a large strong polythene bag.
To make the rub
Combine all the ingredients together in a small bowl and mix well.
To brine the pork
Add the salt and sugar to the water and stir until dissolved then add the 1 tbsp of the rub. Cover the the remaining rub and set aside until later.
Pour over the pork, cover or seal the bag and leave in the brine solution for at least 8 hours or unto 24 hours.
to cook the pork
Preheat the oven to 140℃/130℃ fan/gas mark 1.
Remove the pork from the brine solution, pat dry, and place in a large baking tin. Sprinkle the remaining rub over the pork, and rub into the the surface with your fingers. Makes sure you coat all the sides.
Place the pork fat side up in the tin and pour a glass of water around it in the tin. Bake for about 6–7 hours. Baste a couple of times during the cooking, adding a little more water if the tin becomes too dry. There should not be too much water in the tin, but a little will help stop the spices and sugar burning on the base of the tin.
Remove the pork from the oven and allow to rest for about 30 minutes in a warm place. Transfer to a board and remove the skin. “Pull” the pork into shreds with a fork. It will pull apart really easy. Serve with the barbecue sauce.
To make the barbecue sauce
Place all the ingredients in a small pan and heat gently stirring until the sugar has dissolved and all the ingredients have combined. Gently simmer for about 10 minutes until thickened slightly. Serve warm or cold.
The sauce is delicious used as a baste for the last few minutes of grilling meat or sausages.