200g sea salt

300g light muscovado sugar

2kg/4lb 8oz piece pork shoulder

100ml maple syrup

100g wholegrain mustard

2 tbsp English mustard powder


Mix the sea salt and 200g of the sugar in a large food bag, add the pork and coat it well.

(If you don’t have a bag, rub over the pork in a dish and cover with cling film.) Leave in the fridge overnight.

The next day, remove the pork and wipe down the meat with kitchen paper.

Heat oven to 140C/120C fan/gas 1. Mix the remaining sugar, the maple syrup, mustards and some ground pepper.

Rub half the mixture over the pork and sit it on a rack in a roasting tin. Roast for 6 hrs.

Spoon the remaining maple mixture over the pork and roast for 1 hr more.

Rest the meat for 30 mins on a plate loosely covered with foil.

To serve, tear the pork into big fat chunks and, after skimming the surface, spoon over any juices from the tin.

Recipe adapted from: Good Food

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