In a large size ziplock bag, put the pork and all the sauce and seasoning in it. Mix the seasoning and massage the pork with your hands to ensure even marination. Store it in refrigerator for at least 2 hours or overnight.
In a salad bowl, mix the cabbages with the mayo, vinegar, honey, salt and pepper. Cover with cling wrap and store in the refrigerator for later use.
In a medium size bowl, mix all the BBQ sauce ingredients (Except the tomato paste and oil) together. In a medium size sauce pan over medium heat, heat up the oil and the tomato paste until the aroma released. Add the mixed sauce into the pan and cook it until simmering. Switch off the heat and set it aside to cool down.
Take out the marinated pork from the refrigerator and preheat your oven at 230C (446F).
Sit the pork on a baking rack and underneath is a baking tray covered with aluminium foil.
Put the pork in the preheated oven and bake for 45 mins to 1 hour. (depends on the shape and thickness of your pork)
After the pork is cooked, set it aside to rest for 15 mins. (You may cover it with aluminium foil to rest for longer time for better results to retain more juice)
In a mixing bowl, tear the pork with two forks against each other or you may wear gloves to pull with your hands. If the chunks are too big you may also use scissor to help.
Mix the BBQ Sauce with the pulled pork.
Toast the buns in a skillet.
Assemble your burger with the buns, pulled pork and cabbage slaw and enjoy.
