Ingredients

For the pulled pork:
1,2 kg Pork shoulder (bone-in or boneless)
3 Tbsp (45 ml) Seven Colours Grill Seasoning™
1 Tbsp (15 ml) Brown sugar
2 tsp (10 ml) Salt
2 Cloves garlic, crushed
2 Tbsp (30 ml) Oil
1 Medium onion, sliced
1 cup (250 ml) Chicken stock (or water)

For the magwinya:
4 cups (500 g) cake flour
2 tsp (10 ml) Instant dry yeast
2 Tbsp (30 ml) Sugar
1 tsp (5 ml) Salt
3 cups (750 ml) Oil
2 cups (500 ml) lukewarm Water (adjust as needed)

Method

Pat the pork shoulder dry.
Combine the Seven Colours Grill Seasoning™, salt, brown sugar and garlic in a bowl. Rub it all over the pork and leave to sit for 30 minutes (or overnight for deeper flavour).
Heat the oil in a large pot or Dutch oven. Brown the pork on all sides to seal in flavour.
Add the onion and chicken stock. Cover with a lid and cook gently over low heat for 2½–3 hours, or until the pork is tender and pulls apart easily (alternatively, roast covered at 160 °C for 3 hours).
In the meantime, make the magwinya by combining the flour, yeast, sugar and salt in a large bowl. Add 2 Tbsp (30 ml) oil, then gradually mix in the water until a soft, slightly sticky dough forms.
Knead for 8–10 minutes until smooth. Cover and let rise for 1 hour, or until doubled in size.
Punch down the dough, then pinch off golfball-sized pieces. Shape into smooth rounds.
Heat the rest of the oil in a deep pot and fry the magwinya in batches until golden-brown on both sides, about 5–6 minutes per side. Drain on paper towel.
Shred the pork with two forks in the pot, mixing it with the pan juices so it stays juicy and flavourful. If desired, adjust the seasoning by adding more Seven Colours Grill Seasoning™.
To assemble, slice open each magwinya, being careful not to cut all the way through. Fill generously with the pulled pork and serve immediately.

Tip: Add extra flavour by topping the pulled pork with atchar, fresh herbs like thyme or parsley, or even pickled onions before serving.