1 Shoulder of Pork, 150ml Fireball, 150ml Apple Juice, 1 tbsp Garlic, 1 tbsp Chilli, Paprika Paste, 1 tbsp Smoked Paprika Powder, 1 tbsp Tabasco Remove skin & most of the fat from pork. Mix garlic, paprika paste, smoked paprika & tabasco to form a paste & spread onto pork. Preheat oven to 300 & pour Fireball & juice around the pork. cook 6 hours. Pork will have a dark crust but will be tender on the inside. Shred meat and mix it in with the gravy in the bottom of the pan. Serve on rolls.