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shoulder of pork
50 g soft brown sugar
4 tbl paprika
3 tbl sea salt flakes
1 tbl cumin
1 tbl mustard Power
1 tbl dried thyme.
Mix all of the above in a bowl
Rub the pork with the mix above – note the salt is important as it draws out moisture from the pork
Only use half the mix
Leave in fridge for an hour or more
After the fridge rub in a 2nd coat of the mix
Really rub it in, good and hard rubbing
Note the spices have already started to chemical / cold cook. This is good but not a show stopper if not.
Add a cup of water to the bottom of the tin to stop things drying out and also create steam whilst cooking
Cover tin with foil folder the edges over good to form a seal.
Place pork in a roasting tin
Put in pre heat oven – 130 C fan oven- for 5 hrs.
For best result put on roasting / low heat bbq with hickory or apple wood chips in a smoker for 45 mins. Adlib, if you dont have the right wood chips or a smoking tin etc
Now pull pull apart and enjoy.