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Looking for a new recipe to try this Festive season?  Here’s one that will make your home smell absolutely delicious. Ingredients:  1.5kg of pork shoulder, deboned   2 teaspoons of coarse sea salt   2 teaspoons of barbecue seasoning powder   4 teaspoons of smoked paprika powder   1 teaspoon of ground cumin   1 teaspoon of mustard powder   1/4 teaspoon of chilli powder   1 tablespoon of black treacle   3 teaspoons of cider vinegar   100ml of cider   Method:   In a mixing bowl, create a marinade by mixing the black treacle, cider vinegar, smoked paprika, barbecue seasoning, cumin, mustard and chilli powder.      Make slashes in the top of the pork shoulder where the smooth layer of fat is. Make the slashes deep enough to cut through the layer of fat but not the actual meat itself.     Turn the shoulder over and rub the marinade primarily into the meat (not the fat).   Chill in the fridge for at least 24 hours to marinate.     After 24 hours, rub the coarse sea salt on to the fat of the pork, deep into the