Cook for: 8+ hours
- 1.5kg shoulder of pork bone in
- 2 tablespoon salt
- 2 tablespoon dark muscovado sugar
- 1 tablespoon smoked paprika
- Preheat the oven to 220C.
- Line a roasting tin with sheets of foil big enough to fold over the top of the pork, then pat the meat dry with a paper towel and add it to the tin.
- Mix together the salt, sugar and paprika and rub about half into the meat.
- Put the pork into the hot oven for about 40 minutes until well browned, then take out and turn down the heat to 125C.
- Fold the foil over the top to make a sealed parcel and put back in the oven and cook for about 6–7 hours, until the internal temperature measures 89C and it's soft enough to spoon.
- Pour off the juices and reserve.
- Turn the heat back up to 220C and cook the pork, uncovered, for 10 minutes to crisp up. Take out, cover with a tent of foil, and leave to rest for 30 minutes.
- Use two forks, or your fingers to pull into shreds, cutting up the crackling too, and then add the rest of the seasoning, and any meat juices from the tin, and stir in. If possible, leave to soak for 24 hours before reheating in a warm oven to serve.
- Serve with coleslaw, brioche buns or white muffins.