Spiced maple mustard pulled pork

For juicy, soft roast pork shoulder that effortlessly pulls apart, I like to roast it with the rind/skin removed. You can ask your butcher to do this, or do it yourself using a sharp knife, making sure you leave a layer of fat on the meat, and only cut away the rind in one piece. This can be rubbed in a little oil, scattered with sea salt and cooked rindside up on a baking sheet for 40–50 minutes while the pork is cooking. You should end up with golden crunchy salty crackling.