This takes 36 hours to make - and it's worth it. A 24 hour dry brine seasons the pork all the way through, followed by slow roasting for 12 hours at a really low temperature.

I would not tell you to roast a pork for 12 whole hours if I was not 100% sure that this produces the best results! It really does, and the reason is simple: lower heat means less moisture loss which means more succulent meat. Plus, a great bark on the surface that everybody loves about traditional BBQ food. It’s my favourite part!

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