Pulled pork canapés, whisky flavoured barbecue sauce

1. Remove the string net from the roast and unroll it.
2. In a bowl, mix together all of the spices for the rub.
3. Rub the meat well with the spices and place it in a Dutch oven.
4. Cover and refrigerate for about 24 hours.
5. In a saucepan, mix together all the sauce ingredients but the whisky.
6. Simmer slowly, for about 1 hour, stirring occasionally.
7. Add the whisky and let cool completely.
8. Cover and refrigerate until the next day.
9. Preheat the oven to 135°C (275°F).
10. Cook the roast in the oven for  from 4 to 4 1/2 hours, until the meat pulls apart easily.
11. Let cool slightly. Remove the pieces of fat.
12. With two forks, pull the meat apart.
13. Top with the sauce and stir.
14. Garnish the corn shells with hot pulled pork and top with coleslaw.
15. Serve immediately.

Note :

You may heat up the rest of the pork the next day and make sandwiches, or simply freeze it.