• Prep Time: 20 mins Cook Time: Overnight + 7 hours

• Serves: 6

Ingredients

• 50g SPAR sea salt
• 50g SPAR brown sugar
• 2kg piece SPAR pork shoulder
• 100ml SPAR golden syrup
• 100g SPAR wholegrain mustard
• 15ml English mustard powder
• 15ml SPAR barbecue spice
• 10ml SPAR coarse black pepper

Method

1. Mix the sea salt and 25g 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.
2. The next day, remove the pork and wipe down the meat with kitchen paper.
3. Preheat the oven to 140°C.
4. Mix the remaining sugar, the syrup, mustards, barbecue spice and pepper. Rub half the mixture over the pork and sit it on a rack in a roasting tin. Roast for 6 hrs.
5. Spoon the remaining syrup mixture over the pork and roast for another hour.
6. Rest the meat for 30 mins on a plate, loosely covered with foil. To serve, tear the pork into pieces and, after skimming the surface, spoon over any juices from the tin.
7. Serve on toasted buns with lettuce, tomato, onion etc.