Preheat the oven to 220°C, fan 200°C, gas mark 7. Mix together the salt, dark muscovado sugar, smoked paprika and rub all over the pork joint.
Place in a foil-lined roasting tin and cook uncovered for 30-35 minutes, until browned.
Remove from the oven and turn the oven temperature down to 150°C, fan 130°C, gas mark 2.
Add the apple cider to the tin and cover completely with foil. Put the pork back in the oven and roast for 5-6 hours, basting with the juices a couple of times during cooking.
When the pork is ready, remove from the oven and leave to rest on a warm plate for 20 minutes.
Boil the pork juices in a pan for 6-8 minutes until the liquid has thickened and reduced by two-thirds. Shred the pork into a bowl and stir in the reduced sauce to coat.
Serve piled into bread rolls, with your choice of sauces on the side.
*All information included in this recipe has been provided by Cranswick.