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PdfPreheat oven to 150°C (fan bake)
De-bone pork carefully, leaving the fat & most of skin intact. Remove excess skin if it is not covering any meat
Combine rub, massage into pork, place in Dutch oven & season with salt & pepper
Chop onion into chunks, place around pork with bay leaves, garlic, lime zest, and Dijon mustard
Pour over stock, orange, and lime juice. Cover with lid. Cook on lowest shelf for 4 hours
After 4 hours, reduce to 130°C, rotate & cook further 4 hours
Remove pork from Dutch oven, carefully discarding skin. Cover in foil
Drain liquid into a large pot, discarding leaves & onions
Add 1 cup of stock, a dollop of smoky BBQ sauce, 1 tbsp tomato paste, splash of Worcestershire sauce, and a squeeze of lime
Bring to the boil & simmer on a low heat
While sauce is simmering, pull pork apart with 2 forks & spread meat on an oven tray
Once sauce has reduced heavily, add honey & stir. It should slowly turn to a glaze which coats the back of a spoon
Turn pork & repeat
Set oven to grill at 180°C. When glaze is ready, brush generously over pork & place into oven onto the middle/high shelf. Grill, but stay close
Once the pork has started to crisp, remove from oven. Serve with sour cream, avocado, fresh coriander, cherry tomatoes, and tortillas
Use any spare glaze as sauce