Method

• Marinating; In a large bowl, rub the pork with chilli flakes, salt, pepper and oil
• Let marinate for at least 2 hours and preferably overnight
• Add the vinegar, sugar, water,celery and salt and pepper to taste to a medium, non-reactive saucepan
• Place over medium-high heat and bring to a boil, stirring to dissolve the sugar
• Remove from heat and set aside
• Heat oven to 150C
• Put the meat in a cake rack over a roasting dish
• Place the meat in the oven and roast for 3 to 6 hours, turning occasionally and basting with the barbecue sauce
• The meat will be cooked when the flesh begins falling apart
• Remove the meat from the oven and set aside to cool until you can handle it
• When cool enough to handle, shred the meat with your fingers or two forks
• If you like, chop the meat further with a knife
• Bring the remaining barbecue sauce to a boil again and then stir it into the meat bit by bit until it is seasoned to your taste
• Serve in a bun with slaw and plenty of napkins