Rub the 1,300 g pork shoulder with 1 tablespoon smoked paprika, 2 teaspoons salt, black pepper, and 1 tablespoon brown sugar.

Wrap the seasoned pork tightly and refrigerate it for at least 120 min, preferably overnight.

Preheat the oven to 165°C / 330°F and place the pork in the roasting pan.

Brush the pork with 2 tablespoons vegetable oil and coat it with the tomato puree.

Roughly chop the onion and add it around the pork.

Pour 200 ml stock into the roasting pan and cover the pan tightly.

Roast the covered pork for 90 min and add the remaining 200 ml stock.

Continue roasting for about 90 min until the pork separates easily with two forks.

Combine the warm water, milk, dry yeast, granulated sugar, and 1 teaspoon flour in a bowl.

Leave the yeast mixture for about 10 min until foamy.

Mix the remaining flour, 1 teaspoon salt, 3 tablespoons vegetable oil, and yeast mixture into a smooth dough.

Oil the dough lightly and let it rise for 60 min until doubled in size.

Whisk the ketchup, honey, apple cider vinegar, 1 teaspoon salt, 1 tablespoon brown sugar, black pepper, 2 tablespoons vegetable oil, and 1 teaspoon smoked paprika in a saucepan.

Bring the barbecue sauce to a brief boil and stir in 120 ml cooking juices from the roasting pan.

Cut the cooked pork into large pieces and shred it using the stand mixer or two forks.

Stir the shredded pork into the barbecue sauce until evenly coated.

Divide the risen dough into 6 equal pieces and roll each piece into a thin round.

Place an equal portion of pulled pork in the center of each dough round and seal it into a ball.

Roll each filled dough ball into a flatbread about 18 cm wide and cook it in a dry frying pan for 2 to 3 min per side.

Brush the hot stuffed flatbreads with the remaining vegetable oil and serve immediately.

Mix mayonnaise, mustard, ketchup, and a pinch of smoked paprika for an optional serving sauce.