2.2 kgcorned shoulder of pork (see note)1onion, coarsely chopped5bay leaves1 tbspblack peppercorns95 gm (1/3 cup)Dijon mustard70 gmdark brown sugar250 ml (1 cup)pale ale250 ml (1 cup)apple cider3cloves
Place pork in a large saucepan, cover with cold water, add onion, 3 bay leaves and peppercorns, bring to the boil, then reduce heat to medium and simmer for 1 hour. Drain and set pork aside to cool slightly. Discard onion, bay leaves and peppercorns.
Preheat oven to 175C. Place pork on a wire rack inside a roasting pan and, using a sharp knife, score pork skin. In a bowl, combine mustard and sugar and spread evenly over pork, then add remaining ingredients to pan and roast, basting regularly, until pork is mahogany in colour (about 3 hours). Remove from oven, cover loosely with foil and stand for 10 minutes. Thinly slice and serve.
Note Corned shoulder of pork has been cured in a brine solution. It may need to be ordered in advance from select butchers.