Mix the sea salt and 200g 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.
The next day, remove the pork and
wipe down the meat with kitchen paper.
Heat oven to 140C/120C fan/gas 1. Mix
the remaining sugar, the maple syrup,
mustards and some ground pepper. Rub
half the mixture over the pork and sit it
on a rack in a roasting tin. Roast for 6 hrs.
Spoon the remaining maple mixture
over the pork and roast for 1 hr more.
Rest the meat for 30 mins on a plate
loosely covered with foil. To serve, tear
the pork into big fat chunks and, after
skimming the surface, spoon over any
juices from the tin.