Remove the skin from the pork shoulder roast and set aside to turn into crackle (optional)
Rub the mustard onto the pork shoulder
Rub the BBQ rub onto the pork shoulder
Place the pork shoulder in a large roasting dish and cook for 3 hours in the oven
Remove the pork from the oven and place on a sheet of tinfoil - add 1tbsp of water or apple juice to the pork and wrap in the tinfoil. Return to the oven and continue to cook for a further 3 hours; the pork will be ready when the meat is able to be pulled easily from the bone. Remove the pork from the oven and allow to rest (keep it wrapped in the tinfoil)
When ready to eat, shred the pork using two forks and add the BBQ sauce to the pulled pork, mix well to coat the meat in the sauce. Taste and add extra BBQ sauce if required
Combine the coleslaw with the dressing
Warm the tortillas in a microwave or a frying pan if you would like them crispy
Assemble the tortillas with the coleslaw and pulled pork, serve with a dollop of aioli
Notes
Can be cooked in a slow cooker on low, no need to wrap in the tin foil