For the slow-cooked pulled pork: mix together all of the spices and sugar and massage all over pork.
Drizzle with olive oil and then place the pork in a large zip lock bag and leave to marinate in the refrigerator overnight.
Preheat the oven to 150C/130C fan/gas 2. Mix all of the cooking spray ingredients together and pour into a clean trigger spray container.
Remove the pork from the fridge and place on a rack on an oven tray, fat side up.
Place the pork into the oven and cook for 8 hours for 2kg joint, covered with foil after 5 hours, basting every hour with the cooking spray and pan juices, until the pork is extremely tender and pulls easily from the bone when scraped at with a fork.
Remove the pork from the oven and leave to rest for 15 minutes in a warm place.
For the brioche buns: warm the milk in a small saucepan over low heat until lukewarm/37 degrees. Combine yeast and half the milk in a bowl, stirring to dissolve. Stand in a warm place until foamy (8-10 minutes).
Whisk remaining milk with egg yolks in a bowl and set aside. Mix flour, sugar, allspice and a pinch of salt in the bowl of an electric mixer, fitted with a dough hook, until combined.
Make a well in the centre, add yeast mixture and yolk mixture. Beat on medium speed until a smooth dough forms (4-5 minutes).
. Gradually add the butter to the dough while mixing. Mix until all the butter is incorporated then mix for a further 2 minutes.
. Turn the dough out on a lightly floured surface. Knead until the dough becomes smooth and silky.
. Place the dough in a greased bowl and cover with a cloth. Let the dough prove in a warm place until it doubles in size, approximately 1-1½ hrs.
. Pre-heat oven to 180C/160C/gas 4. Line a baking sheet with parchment paper. Using a dough scraper, divide dough into 4 equal parts. Gently roll each into a ball and arrange 5cm apart on the baking sheet. Cover loosely with a cloth and leave to prove for a second time in a warm place for approx one hour/till doubled in size 14. Brush with beaten egg and bake in the centre of the oven for 20 minutes, until tops are golden. Transfer to a rack to cool completely.
. For the cider vinegar barbecue sauce: place all ingredients with a splash of water into a saucepan, season with salt and pepper and warm gently until the sugar has dissolved. Serve in a small bowl 16. For the apple slaw: shred vegetables and combine with all other ingredients, Add salt to taste.
. To serve: once the meat is rested remove from the bone with two forks and combine with some of the cider vinegar barbecue sauce. Season with salt and black pepper.
. Pile the pork onto a serving board (add any juices from the roasting tray) and place the cut brioche, coleslaw and barbecue sauce in a small bowls alongside.
