Season the pork

• Pat the pork butt dry and rub it all over with the seasoning blend, salt and pepper.

Slow-roast the pork

• Place the pork in a baking dish, cover it and roast at 175 °C until it falls off the bone.
• Alternatively, smoke it low for several hours, then finish it covered in the oven.

Shred and moisten the meat

• Shred the rested pork with tongs or forks.
• Pour in the chicken stock and mix so the meat reabsorbs it and turns juicy and tender.

Assemble the sandwiches

• Pile the pulled pork onto the split Hawaiian sweet rolls and serve.