Maple and rosemary slow-roast pork

DON’T, whatever you do, freak out over the lengthy cooking time here. That long, slow roasting results in fall-part juicy meat that will knock your socks off. While it’s in the oven you don’t need to do much to it, except give it the occasional lick over with some of the maple-mustard mixture. A shoulder roast works so well here because you need some fat to stop things turning dry and anything cooked on the bone just tastes fabulous.