Begin by preparing the pork. Place the pork shoulder in an instant pot or large cast iron pot with the star anise, coriander seeds, salt, pepper, olive oil, and beef stock. Cook on low for 3-4 hours until tender and falling apart.
While the pork is cooking, prepare the sauce by mixing the BBQ sauce with honey and peri-peri sauce (if using) in a bowl. Set aside.
Once cooked, remove the pork from the cooking liquid and shred it using two forks. Mix with the spicy honey BBQ sauce and set aside to marinate while you prepare the dough.
Combine the warm milk with 1 tablespoon of sugar and the yeast in a small bowl for the dough. Let stand for 5-10 minutes until foamy.
Mix the flour, remaining sugar, and salt in a large bowl. Rub the softened butter into the flour mixture with your fingertips until it resembles fine crumbs.
Make a well in the centre of the flour mixture and pour in the yeast mixture and beaten egg. Add the minced thyme and sliced chives. Mix until a dough forms.
Turn the dough onto a floured surface and knead for 8-10 minutes until smooth and elastic. Place in an oiled bowl, cover with a damp cloth and let rise in a warm place for about 1 hour or until doubled in size.
After the dough has risen, punch it down and roll it out on a floured surface into a large rectangle about 1/2 inch thick.
Spread a generous layer of the pulled pork mixture over the dough, leaving a 1-inch border around the edges. Drizzle with a little extra BBQ sauce if desired.
Starting from the long edge, tightly roll up the dough like a Swiss roll. Pinch the seam to seal.
Cut the roll into 8-10 equal pieces, place them in a greased baking dish, cut side up, cover, and let rise again for 20 minutes.
Preheat the oven to 180 degrees Celsius. Bake the buns for 25-30 minutes until golden brown and cooked through.
Serve warm, with extra BBQ sauce on the side if desired.
