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