Maple-mustard pulled pork

Maple-mustard pulled pork

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(56 ratings)

Prep: 15 mins Cook: 8 hrs Plus overnight salting

More effort

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: per serving

  • kcal716
  • fat38g
  • saturates13g
  • carbs31g
  • sugars30g
  • fibre1g
  • protein61g
  • salt3.6g
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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

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.

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Comments (77)

foodielove's picture
5

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
5

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
5

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
5

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

isabeloshea's picture
5

Cooked for Easter Sunday lunch for the family. A big hit. Serve with red cabbage, will definatley cook this again. Very easy. So good the rest of the family wanted the recipe.

tastychops's picture

This succulent roast went down well!
I used the recipe's same weight pork shoulder on the bone, which served about 7-8.
This week I have a Boston Butt, which is also shoulder (no bone), butcher says it the same taste.. its a 6 lb nice piece of pork.. any tips on cooking time etc???????

vanyasa's picture

Made this for our evening meal & it's absolutely divine!
Plenty left over so husband made himself & our boys sandwiches with the pork & added salad for packed lunches.
An absolute winner in our house & I'm sure it will be a regular meal!

foxrocks's picture

Is 200g salt a typo?! That sounds very excessive!

Pollyonion's picture

No that's right- you use the salt and sugar to kind of "cure" the pork. You wipe it off the next morning- so don't use expensive sea salt. And then coat it with the marinade. It doesn't taste salty so don't worry. It's all good.

last edited: 16:29, 21st Jun, 2013
foxrocks's picture

Bone in is ok, just takes longer to cook. And yeah, take the skin off.

Pulled pork is all about the internal temperature. If you have a meat thermometer, you want 88-90 degrees C internal. That is when all the elastin and collagen breaks down and the meat pulls apart. Prior to that it will be a sliceable texture, which isn't what you want.

angelaosei's picture

I am hopefully making this next week. Did you make it with or without a bone in?

beckyp8's picture
5

I love this recipe. I have made it twice and was amazing both times. I did have some leftovers the second time as I used 2kg of pork and there were only 2 of us! I used the rest in sandwiches which was lovely. Can't wait to make it again

amy_x1's picture
5

Really simple recipe and gorgeous flavour. We went away for a new year holiday with friends, did this one evening and it went down a treat - no leftovers with our six eating it! Everyone loved it. Served with braised red cabbage and jacket potatoes with sour cream. Delicious.

jbedlington's picture

I made this dish for a party and with 200g salt it was much to salty, I have made it again since with about a tenth of the amount, and it was delicious.

alexis20's picture
5

Made this a few times and always great, although I dont out so much salt in overnight as kids complained it was too salty on the outside.... Never any left for next dat pieces....always a Guid sign!

ingevdh's picture
5

Have don this several times now, and it's a hit with the whole family. Lovely and tender. The first couple of times I used ordinary table salt, because that's the only type I had in the cupboard, and although it was good, it was a bit too salty in places. Now I'm using coarse sea salt, and it's much better: it's easier to wipe off after marinating, so you don't get the oversalty flavour. I use 1kg for 3 people, and there's no leftovers. (Cooking time for 1kg: 3 hrs + 1 hr.)

rlmiller1980's picture
5

Delicious and really easy to make. We set the timer on the cooker to start early in the morning and it was a beautiful smell to wake up to! Great when feeding a large group!

dansupercook's picture

Just did this yesterday and it was the best pork ever with thumbs up from all and no left overs! For those who asked the question I showed this recipe to my butcher and he suggested bone out and no skin so the marinade would penetrate.

saloncloudninexx's picture

Can this be done in a slow cooker?

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