1. Preheat the oven to 160°C. 2. For the pork: Drizzle olive oil and rub salt, pepper and paprika into the meat. Transfer to a greased baking dish and cover with foil. Roast for 3 hours. Remove from the oven and allow to cool slightly before pulling the meat apart with two forks. 3. For the sauce: In a small saucepan, combine all the ingredients. Allow to simmer, uncovered, for 10 minutes. 4. Combine the meat with the BBQ-chutney sauce and set aside. 5. For the coleslaw: In a mixing bowl, combine the carrots, cabbage and parsley. Mix the mayo, yoghurt, lemon juice and salt together. Carefully dress the vegetables and toss. For a sweeter taste, add more mayo. 6. To serve, fill each bread roll with a few spoonfuls of pork. Top off with crunchy coleslaw.