Tried a different method this time though, in a dutch oven...
First I made a dry spice rub by powdering mustard, coriander, cloves, bay leaves, black pepper and salt.
Then I sliced a couple of onions up to act as a trivet so the pork wouldn't be sitting directly on the pot (and also so I ended up with some tasty caramelised onion), then to the pot I put in a couple of good slugs of cider vinegar.
Placed the pork covered in the rub on top of the onions, lid on and in the oven at 130°C for 2.5 hours, then cranked up the heat to 220°C took the lid off the pot and cooked for another 30 minutes.
The results were very juicy melt in your mouth meat, with good crust.
