Rinse the pork and pat dry with paper towels.

In a small bowl, mix together the smoked paprika, salt, dry mustard, chili powder and black pepper. Season all sides of the pork with the spice mixture.

In a large Dutch oven, heat the olive oil over medium-high heat, brown the meat on all sides until a golden crust forms, about 5 minutes per side.

While the pork is searing, make the barbecue sauce. (See instructions below)

After the pork is seared on all sides, transfer the pork to a plate.

Thinly slice one half of the onion. Add the onion slices to the heated pot. Cook for a minute, then chop 1 clove of the garlic and add it to the pot.

Cook the onions and garlic for about 30 seconds more, then remove the pot from the heat.

Return the pork to the Dutch Oven, then pour the barbecue sauce over the top of the pork. Add the water if liquid does not come up to the top of the pork. Do not cover the pork with liquid.

Cover the pot and place it in the oven to braise until the meat is fork tender, about 3 hours.

Transfer to a serving platter and serve.

Roughly chop one half of the onion and place in the food processor.

Add the brown sugar, cumin, chili powder, smoked paprika and ginger to the food processor and pulse until the onion is finely chopped.

Pour in the barbecue sauce and the ketchup and pulse a few times to mix.