Sticky pulled pork burgers

1. Score skin and underside of pork at 1cm intervals, to 1cm depth.
   
   
2. In a small bowl, combine spices. Rub evenly over pork to coat. Season to taste. Cover and chill for at least 30 minutes.
   
   
3. Heat oil in a medium, heavy-based saucepan on high. Saute onion 1 -2 minutes. Add pork skin side down, and cook 3-4 minutes. Turn and cook 2-3 minutes, until browned all over. Remove.
   
   
4. Add water, sauce, vinegar and sugar to same saucepan, stirring to dissolve sugar. Bring to boil, reduce heat to low.
   
   
5. Return pork to pan, turning to coat in sauce. Cover with a cartouche (baking paper cut to fit inside saucepan, directly over pork, to retain moisture) and saucepan lid. Simmer gently 1½ hours, until meat is very tender and falls apart easily.
   
   
6. Remove pork from sauce and use 2 forks to roughly shred. Set aside.
   
   
7. Increase heat to high and bring liquid to a rapid simmer. Simmer uncovered for 8-10 minutes, until reduced by two thirds.
   
   
8. Fill dinner rolls with cheese, tomato slices, shredded pork, reduced sauce and gherkins. Serve straight away.