Flavour the pork with salt and pepper. Heat the oil in a heavy bottomed sauce-pan and brown the pork on all sides.
Remove the pork from the sauce-pan, and add the onions, garlic, chilli powder, cumin, coriander, paprika, oregano and cayenne to the oil. Fry until the onions are soft and the spices darken.
Add the water and deglaze the pan. Add the tomato and barbeque sauce, brown sugar and vinegar. Reduce the heat and simmer for 5 minutes.
Place the pork in a slow cooker and pour the sauce over the pork. Cover and cook on medium for about 8 hours. You should be able to pull the pork into strands with a fork.
Remove the meat from the slow cooker and set aside. Skim any access fat off the cooking liquid. Transfer the liquid to a sauce-pan, and boil the sauce on a high heat to thicken.
Pull of the visible fat from the pork. With 2 forks pull the pork into strands, return the pork to the liquid and heat until steaming hot.
Pile the pork onto a hamburger roll. For an extra bit of zing, add some coleslaw and enjoy with an ice cold beer.
Reprinted with permission of Potjie. To see more recipes,