For the Asian pulled pork

• In a large bowl combine all marinade ingredients, then trim the pork shoulder of all visible fat and marinade overnight or at least for 2 hours in a fridge.
• Preheat the oven to 300F/165C. Place the marinated pork shoulder in a roasting pan and pour the marinade over it. Cover with aluminium foil and cook for 3.5 hours, check every hour and baste with the juices from the bottom of the pan.
• At the end of the cooking time uncover and cook for 30 minutes longer. The meat should be easily pulled apart by a fork.
• Shred the pork with two forks directly in the roasting pan and mix the meat with the juices. Cover with aluminum foil and keep warm until ready to assemble the sandwiches.

For the carrot, zucchini and radish slaw

• Cut carrots, zucchini and radishes in matchsticks using a mandolin or a sharp knife. Mix in a medium-sized bowl together with sliced spring onions and chopped cilantro.
• In a small bowl combine the dressing ingredients and mix until smooth.

Add the dressing to the slaw right before serving to avoid it becoming too watery.

For the sriracha mayo

• Combine all ingredients in a small bowl and set aside until ready to assemble the buns.

To assemble the Asian Pulled Pork Buns

• Split the buns in half and slather with sriracha mayo, pile on Asian pulled pork and carrot, zucchini and radish slaw. Serve immediately.