Preheat the static oven to 130°C / 266°F.

Combine the sweet paprika, hot paprika, ground ginger, salt, ground black pepper, dried sage, and dried rosemary in a mixing bowl to make the spice rub.

Coat the 3 kg pork shoulder completely with the 120 g Dijon mustard.

Press the entire spice rub firmly over the mustard-coated pork shoulder, forming an even coating.

Place the rubbed pork shoulder in the large roasting pan and roast uncovered at 130°C / 266°F for 240 min, until a firm dark crust forms.

Peel and roughly chop the 3 Tropea red onions.

Add the 50 g muscovado sugar to a frying pan and heat it over medium-low heat until it begins to melt.

Add the chopped Tropea red onions and the pinch of salt, then cook and stir until the onions are soft and caramelized.

Transfer the caramelized onions to the blender cup and blend until smooth to make the onion cream.

Pour the 330 ml beer over the roasted pork shoulder in the roasting pan.

Cover the roasting pan tightly with aluminum foil and return the pork to the oven at 130°C / 266°F for 180 min.

Remove the pork from the oven and let it rest, covered in the roasting pan, for 60 min.

Uncover the pork and pull the meat apart into shreds using two forks, mixing it with the pan juices.

Fill each bread roll with pulled pork and spoon caramelized Tropea onion cream over the meat before serving.