Prepare the seasoning: Mix all the ingredients in a small bowl.

Lightly oil the pork fillets and coat them with the seasoning, pressing firmly to penetrate the spices into the meat.
Let them rest for 30 minutes at room temperature.

Prepare the sauce:
Put all the ingredients in a small saucepan and bring to a simmer over medium heat, stirring well.
Let it cool to room temperature and set aside.

Prepare the barbecue for direct cooking over medium heat.

Brush the cooking grate.
Cook the fillets over direct heat, with the lid closed as much as possible, for 15 to 20 minutes, until the outside is evenly marked and the internal temperature reaches 65°C, turning every 5 minutes.
Remove them from the grate and wrap them in aluminum foil.
Let them rest for about 15 minutes.

Cut the pork fillets into 4.
Shred the meat with your fingers or with two forks.
In a bowl, moisten the meat with the sauce and mix.
Serve in grilled hamburger buns.