2 kg pork shoulder
S. sp mustard powder
S. sp. salt
S. sp. black ground pepper
S. sp. garlic powder
S. sp. dried onion
S. sp. smoked paprika
t.sp. cumin
Olive oil (or lard)

BBQ sauce
1 onion
3 garlics
1 chilli pepper
50 g butter
50 ml of olive oil
2 S. sp. sugar
1 S. sp mustard powder
2 S. sp Worchester
2 S. sp tomato paste
3 S. sp. soy sauce
3 S. sp wine vinegar
3 bay leaves
½ S. sp ground black pepper
½ S. sp smoked paprika
salt
500 ml smoked pork broth

In a grill or pan fry the meat rapidly. We massage it with all the other ingredients. Then put in a heated oven at 120 ° C and bake slowly covered 6-7 hours. After this time uncover the meat and rub it with BBQ sauce. Rise the temperature to 220 ° C and cook 10 more minutes.
Chop an onion and fry in olive oil and butter about 3 minutes, add the garlic and chilli. Cook until you smell garlic and chilli. Add mustard powder, honey and sugar. Stir and leave to caramelize a little. Add the smoked paprika, tomato sauce, Worchester sauce, vinegar, bay leaf, a pinch of salt, pepper. Stir and add the broth. At the end reduce whole mixture to a thicker sauce it and then strain. Only now we add more salt if needed.