serves
6-8
prep
20 minutes
cook
7 hours
difficulty
Easy
serves
6-8
people
preparation
20
minutes
cooking
7
hours
difficulty
Easy
level
Ingredients
- 1 x 2.75 kg pork shoulder roast, skin scored
- 100 g (¾ cup) sea salt flakes
- 250 g brown sugar
- 100 ml maple syrup
- 125 g (½ cup) dijon mustard
- 4 cloves garlic, crushed
- 3 sprigs of rosemary
Marinating time 8 hours, or overnight
Instructions
Combine the sea salt and 100 g of the brown sugar in a large bowl. Add the pork to the bowl then rub it all over with the sugar mixture. Place pork skin side up then cover the bowl with plastic wrap and refrigerate overnight.
Preheat the oven to 180˚C and wipe as much of the sugar mixture off the pork as you can, using kitchen paper.
Combine the remaining sugar with the maple syrup, mustard and garlic then rub about a quarter of the mixture all over the pork. Place in a baking dish, skin side up, then scatter over the rosemary. Roast for 1 hour to brown, then reduce the heat to 150˚C. Cover the pork loosely with foil then cook for 6 hours, or until very tender, brushing occasionally with the remaining maple mixture.
Rest for 30 minutes then remove the skin and cut into large pieces. Use 2 forks to shred the pork meat.
Serve the pork in large chunks with pieces of the skin and drizzle with pan juices.
This recipe is part of our column. View previous .
When she doesn’t have her head in the pantry cupboard, Leanne Kitchen finds time to photograph food and write cookbooks. You can view her work on her .
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
