For the best results, use your Breville Boss™ blender

To make spiced BBQ rub: place paprika, dried onion, dried garlic, peppercorns, mustard seeds, salt and cayenne into blender jug and secure lid.

MILL 30 seconds. Add brown sugar and secure lid

BLEND 15 seconds. Remove 1⁄3 cup spice mixture and set aside. Transfer remaining spice mixture to a clean, dry, airtight container. Store in a cool, dark place for up to 3 months

Rub reserved spice mixture all over pork. Wrap in plastic food wrap. Place in fridge to marinate for 4 hours, or overnight

Remove pork from the fridge and allow to stand for 30 minutes to bring back to room temperature

Heat oil in a large, heavy based frying pan over high heat. Cook pork for 3 – 4 minutes each side or until well browned. Transfer pork to slow cooker pan. Cover with just enough water, or stock, to come ½ way up to the pork. Cover and cook on HIGH for 4 – 5 hours or LOW for 8 – 10 hours or until pork is tender

Transfer pork to a large ceramic or glass dish. Using 2 forks, shred the pork. Strain pan juices from slow cooker, reserving 1⁄3 cup. Add reserved pan juices to pork to ease shredding and moisten the meat. Add ¾ cup of BBQ sauce; stir until combined

Sandwich mayonnaise, jalapenos, pork, dill pickles, baby spinach and a little extra BBQ sauce between buns and serve