Ingredients Click to find out more about the ingredients
100ml maple syrup
300g light muscovado sugar
30g/2 tbsp english mustard powder
2kg/4lb 8oz piece pork shoulder
200g sea salt
100g wholegrain mustard
1) Put the pork in a glass dish and coat well with a mix of the salt and 200g of the sugar. Cover and leave in the fridge overnight. 2) Heat oven to 140C/120C fan/gas 1. 3) Wipe the pork clean and place in a baking tray. 4) Mix the remaining ingredients and rub half over the pork. 5) Roast in the oven for 6 hours basing every 2 hours with the juices, add the remaining marinade 1 hour before the end of the cooking time. 6) Rest for 30 minutes before serving. 7) To serve, shred the pork using a fork, pour over any juices left in the tin (skim off excess fat).