Pulled pork rolls

Serves 6
1 kg pork shoulder, on the bone
Sea salt and black pepper
2 tbsp olive oil
2 tbsp butter
2 cups chicken stock, plus extra for topping up
2 onions, peeled and quartered
4 cloves garlic, crushed
75g tomato paste
2 tbsp whole grain mustard
1 x 400g tin cherry tomatoes
600g cherry tomatoes
2 tsp Worstershire sauce
½ cup brown sugar
1 tsp chilli flakes
2 tsp cumin
2 tsp dried oregano
Sea salt and black pepper
6 soft Kaiser rolls, toasted
1 red onion, sliced
Chips, to serve

1. Preheat the oven to 160°C. Make sure the pork shoulder is at room temperature. Season well. Heat a large heavy-based, oven-proof pot, add the oil and butter, allow to melt, brown the pork on all sides.
2. Mix together the remaining ingre- dients (except the last three) and pour over the pork. Cover pot with a lid, place in the oven and cook for 2½ hours, or until cooked through and falling off the bone. Remove from oven and remove pork shoulder from the pot, set aside. Place the pot on the stove, bring reserved sauce to the boil and simmer for 5 minutes. Reserve sauce in the pan. Allow pork to cool a little and remove the meat from the bone with forks. Return shredded meat to pot, reheat and stir meat through sauce.
3. To serve: place large dollops of pork meat and sauce on the rolls, top with red onion and serve with chips.