Ingredients

• 1 pork oyster shoulder (rind scored)
• 2 tbsp salt
• 2 tbsp dark muscovado sugar
• 1 tbsp smoked paprika
• 2 tsp liquid smoke (optional)
• Bread rolls 
• Slaw 
• Mayonnaise or aioli

Method

1. Preheat the oven to 220°C. 
2. 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 into the meat. 
3. Put the pork into the hot oven for 40 mins until well browned & crackling is firm. Take out and reduce heat to 125°C. Pour the liquid smoke over the pork (if using), then fold the foil over the top to make a sealed parcel. Put back in the oven and cook for about 6–7 hrs, until the internal temperature measures 89°C and it’s soft enough to spoon. Pour off the juices and reserve.
4. Turn the heat back up to 220°C and cook the pork, uncovered, for 10 mins to crisp up the crackling. Take out, cover with a tent of foil, and leave to rest for 30 mins.
5. Using two forks, pull pork 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. 
6. Serve on a soft bun with slaw & mayo for a great lunch or dinner all the family will love.