* 1.3 kg (3 lb) boneless Pork shoulder.
* 1 tablespoon coarsely Ground black pepper
* 1 tablespoon Smoked paprika powder
* 3 tablespoons Paprika powder
* 4 tablespoons cane Sugar
* 2 teaspoons Coarse sea salt
* 2 teaspoons kona karashi (Japanese Mustard powder)
* 2 tablespoons Garlic powder
* 1 tablespoon Ginger powder
* 1 teaspoon Cayenne pepper or a Chilli powder mix of your choice
* ½ cup Shaoxing rice wine, Sherry or even spirit of your choice
* 1 Onion, peeled and roughly chopped (or equivalent in Spring onions or Leeks)
* 1 Apple, peeled, cored and cubed


===Method===
* Mix the Spices, cut deep slashes all over the meat and rub the mixture well into the pork.
* Place in a Lock & Lock-style box and Refrigerate for 24 hours, shaking up now and again.
* Chop the Apple and Onion and place in the base of a Baking dish
* Sit the Pork on top, pour over the Wine and add a little more rub to the top
* Cover with Tin-foil and cook for 4 hours

______________________________