Pre-heat the oven to 160 ºC. Trim all visible fat off the pork joint and discard. Place the pork in a medium roasting tin.
In a small bowl, mix together the BBQ seasoning, honey, mustard, tomato puree and season with salt and black pepper.
Pour the marinade over the pork joint and rub it all over. Cover tightly with foil and place in the preheated oven for 3.5 - 4 hours. Baste the joint occasionally with the juices in the roasting tin and re-cover tightly with foil.
After about 3 hours, add 100 ml water and stir into the sticky residue in the roasting tin. Roughly break up the pork using two forks and stir into the sticky sauce.
Re-cover tightly with foil and return to the oven for approximately 30 minutes - 1 hour. Check frequently that the mixture isn't drying out. If it is, stir in a little more water, until you have a moist, sticky mixture. The aim is to make a mixture where any excess liquid has reduced and the mixture is sticky and the pork is tender.
Break up the pork mixture using two forks, until it’s finely shredded. If your pork isn't tender and shredding well, re-cover and continue cooking, adding a little more water as needed, until it is tender and will shred easily. Timings and the amount of water needed may vary slightly depending how much lean pork you started with after removing the fat, as this can vary from joint to joint. Be prepared to check on the pork frequently to stop it drying out and keep it moist by adding water if you think it needs it.
When you have a tender, shredded, sticky mixture, leave it to cool quickly. Increase the oven temperature to 180 ºC. Line two baking trays with non-stick baking paper.
To assemble the rolls: Take 3 single sheets of filo pastry, 30 x 26 cm each, and place one on top of the other.
Cut the 3 layered sheet in half lengthways to make 2 rectangles. Using a third of the pork mixture, divide between the 2 rectangles, placing lengthways down the centre of each.
Brush some beaten egg down one long side of each rectangle. Roll up tightly to make 2 long rolls, finishing with the seam underneath.
Using a large, serrated knife (such as a bread knife), carefully cut each roll into 4 to make a total of 8 rolls.
Repeat this process twice more with the remaining filo sheets and pork mixture, until you have made 24 Pulled Pork Rolls.
Transfer the Pulled Pork Rolls onto the 2 lined baking trays, placing seam side down. You may find using a palette knife or fish slice helps you pick them up.
Brush all over with the remaining beaten egg and sprinkle with a few sesame seeds.
Bake in the preheated oven for 8 - 10 minutes until crisp and light golden brown. Serve hot or cold with BBQ sauce, tomato ketchup or other accompaniments of your choice.