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, mustard and some ground pepper. Rub half the mixture over the pork and sit it on a rack in a roasting tin. Roast for 6 hours, checking and basting every 90 minutes.
Spoon the remaining maple mixture over the pork and roast for 1 hour more.
Rest the meat for 30 minutes 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. Serve in rolls with chutney, or with roast potatoes and green vegetables.