Maple-mustard pulled pork

Maple-mustard pulled pork

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(27 ratings)

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Cooking time

Prep: 15 mins Cook: 8 hrs Plus overnight salting

Skill level

Moderately easy

Servings

Serves 6 with leftovers

Coat your pork shoulder with a sweet mustard glaze then slow-roast for soft, tender meat that just falls apart

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
716
protein
61g
carbs
31g
fat
38g
saturates
13g
fibre
1g
sugar
30g
salt
3.6g

Ingredients

  • 200g sea salt
  • 300g light muscovado sugar
  • 2kg/4lb 8oz piece pork shoulder
  • 100ml maple syrup
  • 100g wholegrain mustard
  • 2 tbsp English mustard powder

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Method

  1. Mix the sea salt and 200g of the sugar in a large food bag, add the pork and coat it well. (If you don’t have a bag, rub over the pork in a dish and cover with cling film.) Leave in the fridge overnight.
  2. The next day, remove the pork and wipe down the meat with kitchen paper. Heat oven to 140C/120C fan/gas 1. Mix the remaining sugar, the maple syrup, mustards and some ground pepper. Rub half the mixture over the pork and sit it on a rack in a roasting tin. Roast for 6 hrs.
  3. Spoon the remaining maple mixture over the pork and roast for 1 hr more.
  4. Rest the meat for 30 mins on a plate loosely covered with foil. To serve, tear the pork into big fat chunks and, after skimming the surface, spoon over any juices from the tin.

Recipe from Good Food magazine, November 2012

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Comments

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mrscbishopwilton's picture

This was a real hit and great if you have weekend guests as it's so effortless to do. Served with the Crispy Baked Potatoes with Spring Onions, Cauliflower Cheese, Petit Pois Francais and Apple Sauce. I had planned sandwiches with apple sauce for the following evenings tea, but there were no left overs!!

Home cook helen's picture

Made this for a family news years eve party and it went down a treat ;)

donnab's picture

Should this be cooked covered with foil?

vlatus's picture
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Absolutely lovely! Used a 1.5kg rolled leg joint (cooked it with the skin, but 'crackling' was chewy so didn't serve it) and left in the oven for 6 hours. I didn't have maple syrup so used honey instead, but added some Tabasco Chipotle as well. Took the meat out of the oven and covered while preparing/cooking mashed potatoes and sweetcorn to go with it. The meat shredded easily and was lovely and tender, and very more-ish. Lined my cooking dish with foil, which made cleaning super-easy. Using the leftovers in sandwiches tomorrow - will definitely do this again, it was very easy.

sooz71's picture

I made this and took it to a party this Christmas (with sticky spiced red cabbage) it was gone in no time, everyone loved it, the cabbage not so popular. Made it again NYE served with crusty rolls and good coleslaw, no leftovers this time.
So simple to do and really delicious the meat was melt in the mouth gorgeous.
This recipe is a keeper.

alsop1984's picture
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Lovely recipe for an informal family get together. I cooked a 1kg joint which fed four of us. Cooked for 3 hrs plus an hour. Might cook for an extra 30 mins next time but a good addition to my recipe book.

aisling-meabh's picture

Wonderful, fantastic, delightful mouthwatering dish! Will definitely be making this again, and again and again! Tweaked with the ingredients..didn't have light muscovado sugar so used soft brown sugar instead, also didn't use whole grain mustard so used Dijon. We served this with jacket potatoes, cheeses, chutneys and salads. Went particularly well with a homemade apple, Wensleydale cranberry and pecan salad. Yummy. Thank you.

marinamelidou's picture

A-ma-zi-ng!!! Easy (easier actually) as pie to make and delicious. I made this for Bonfire Night (also my son's birthday) when we had friends over for a casual dinner and fireworks. I literally worked on it for less than 10 minutes and the oven did the rest. The piece of meat reduced significantly but it was mouth-meltingly tender and yummy! Do take into account the overnight stay in the fridge, no shortcuts!

alexis20's picture
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Do you remove the fat before cooking??

cmangan's picture

Amazing!!!! My new favourite recipe!

CharlotteHall38's picture

Please, please make this. This is really easy to do. I started the process on Wednesday, wiped off the salt & sugar (I only used 100g of the salt because that's all I had) and cooked it yesterday, the smell was divine. The only thing I found was the pork fell away easier straight out of the oven not after resting. This would be really good for a party where people could help themselves, it's so good it's having the will power to stop nibbling!!

charlottewhite's picture

This is my go to recipe for pulled pork. I normally do it for our Bonfire Party and it goes down a treat, a bit like a hog roast and everyone can help themselves. I've been asked for the recipe so many times. It's really easy to prepare and I can just put it in the oven and forget about it. Very easy entertaining.

alisoncharlesworth's picture
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AMAZING! I make this recipe when we have house guests. We can spend the day out and about and come home to a delicious dinner almost ready. We like it with sweet potato mash and the leftovers, if there are any, are also so tasty.

mariabryce's picture

I'd like to do this as part of a buffet to feed approx 16 guests. Should I just double/cook 2 shoulders to ensure I have enough meat to go around? There will be sides and other dishes so I'm guess just do the recipe twice and that should be ok?

Pollyonion's picture

OMG this is the best thing I have ever cooked from the GF website. Made it to take to our friend's house and it was well received by all. We served it with soft white rolls, chunky coleslaw, onion rings, wedges and BBQ sauce. My husband made a sandwich with a roll, the pork, onion rings and BBQ sauce and it was, quite simply, the best thing I have ever tasted. Also your house smells like Christmas pudding whilst it's cooking!!! Definitely one to do over and over again.

last edited: 16:30, 21st Jun, 2013
stacy_davies's picture
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I made this tonight and was told that this is one of the best meals they had ever had. Very easy and awesome results.

foodielove's picture
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I'm not really a lover of pork but oh boy - this was amazing. I made this for a party, just set the timer on the oven and left it.

I pulled the meat then put it all in a bowl and served it with apple sauce and stuffing (a just help yourself type thing) - it was amaing, got rave reviews from everyone. I'm making this again this weekend - yum!

elspethrae's picture
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I used some coarse sea salt with herbs for the overnight part. I wiped off the rub well with kitchen paper and the meat was not over salted at the end.
I didn't have maple syrup or mustard powder so just mixed up honey, mustard, a little balsamic vinegar with the sugar for the marinade for roasting.
I had a 1.3 kg joint for 4 people so cooked it for 4 hours + the final hour to give a total of 5 hours.
It was great!! we all loved it, even those who are generally not keen on roast pork. Not many leftovers though. Will make again.

melissavcjones's picture
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Just fab! Will do again for 1 meal and lots of leftovers for chili etc. Cooked a 3.3kg joint for 8 people and doubled the quantities, will try for an even bigger joint next time as the leftovers vanished!

beckbrown's picture
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Delicious, next time will line the tin with foil though as took ages to get clean but well worth the effort!

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