Pre-heat your oven to 220°C, fan 200°C, gas mark 7. Line a roasting tin with a sheet of foil large enough to cover the pork later.
Loosely fold the foil back for now. Remove the string, unroll the pork, pat dry with kitchen paper and place in the tin.
Mix the salt, sugar, paprika and mustard. Rub half the mix throroughly all over the pork, keeping the other half for later.
Roll the pork up again (there is no need to retie the string) and put it in the oven for 30 minutes leaving the top uncovered so it browns.
Turn the oven down to 150°C, fan 130°C, gas mark 2. Remove the pork from the oven and fold the foil over the top. Put it back into the oven and let it cook for at least 5 hours or until the pork is tender.
Increase the oven temperature back up to 220°C, fan 200°C, gas mark 7. Uncover the pork and cook for 10 minutes.
Take it out of the oven, cover with foil and let it rest for 30 minutes.
Shred the pork (in the cooking juices) into chunky pieces with two forks and stir in the rest of the seasoning mix.
Fill the roles with the pork and coleslaw (leave out the coleslaw if you like) and serve immediately.
*All information included in this recipe has been provided by Cranswick.