Coat your pork shoulder with a sweet mustard glaze then slow-roast for soft, tender meat that just falls apart!
- 3/4 cup sea salt
- 1 cup light muscovado sugar
- 4lb 8oz piece skinless pork shoulder
- 3.4 oz. Lincoln County Reserve 100% Pure Maple Syrup
- 1/3 cup wholegrain mustard
- 2 tbsp English mustard powder
- Mix the sea salt and 3/4 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 285 F/250 F convection/gas. 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.
Note: The salt and sugar in this recipe act as a form of brining that stops the pork from drying out and acts as a tenderizer but you must rub it off before cooking.Source: BBC Good Food