Combine the smoked paprika, 10 g salt, black pepper, and 15 ml brown sugar. Rub the mixture over the 1.5 kg pork shoulder.

Wrap the seasoned pork in aluminum foil. Refrigerate it overnight, or for at least 120 min.

Preheat the oven to 165°C. Slice the onion into large pieces.

Place the pork in the roasting pan and coat it with 30 ml vegetable oil and the tomato puree. Pour in 200 ml stock.

Add the sliced onion around the pork. Cover the roasting pan tightly with aluminum foil.

Roast the covered pork for 90 min at 160–170°C. Add the remaining 200 ml stock.

Continue roasting for about 90 min. Check that the pork falls apart easily when pressed with a fork.

Combine ketchup, honey, apple cider vinegar, 5 g salt, 15 ml brown sugar, black pepper, 30 ml vegetable oil, and smoked paprika in the frying pan.

Bring the barbecue sauce to a gentle boil. Stir in 120 ml cooking liquid from the roasting pan.

Shred the cooked pork with two forks. Mix the shredded pork with the barbecue sauce.

Combine the warm milk, warm water, dry yeast, 5 g sugar, and 5 g flour. Let the mixture stand for 10 min until foamy.

Add the yeast mixture, remaining flour, 12 g salt, remaining sugar, and 90 ml vegetable oil to a bowl. Knead until a smooth dough forms.

Coat the dough lightly with oil. Cover and let it rise for 60 min until doubled in size.

Divide the dough into 8 equal pieces. Flatten each piece with your fingers into a thick round flatbread.

Heat the dry frying pan over medium heat. Cook the lepinje in batches until puffed and browned on both sides.

Split each warm lepinja. Fill it with the barbecue pulled pork and serve immediately.