Maple-mustard pulled pork

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• Rebecca

  01 January 2013

  Rebecca rated and commented on this recipe

  

  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!

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• ingevdh

  13 January 2013

  ingevdh rated and commented on this recipe

  

  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.)

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• Alexis

  14 January 2013

  Alexis rated and commented on this recipe

  

  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!

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• Alexis

  14 January 2013

  Alexis commented on this recipe

  Oops *put

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• jbedlington

  19 January 2013

  jbedlington commented on this recipe

  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.

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• BaByPuKe

  19 January 2013

  BaByPuKe rated this recipe

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• amy_x1

  04 February 2013

  amy_x1 rated and commented on this recipe

  

  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.

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• Becky*

  07 February 2013

  Becky* rated and commented on this recipe

  

  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

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• maza

  28 February 2013

  maza rated this recipe

  

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• Angie O

  22 March 2013

  Angie O commented on this recipe

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

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• Ben

  23 March 2013

  Ben commented on this recipe

  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.

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• Ben

  23 March 2013

  Ben commented on this recipe

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

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• Mum23boys

  26 March 2013

  Mum23boys commented on this recipe

  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!

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• JJ

  29 March 2013

  JJ commented on this recipe

  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???????

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• Isabel

  01 April 2013

  Isabel rated and commented on this recipe

  

  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.

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• Rebecca

  01 April 2013

  Rebecca rated and commented on this recipe

  

  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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• Easylifeplease

  03 April 2013

  Easylifeplease rated and commented on this recipe

  

  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!

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• Elspeth

  05 April 2013

  Elspeth rated and commented on this recipe

  

  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.

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• Applemuncher

  11 April 2013

  Applemuncher rated and commented on this recipe

  

  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!

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• Mumof2

  15 April 2013

  Mumof2 rated and commented on this recipe

  

  I made this tonight and was told that this is one of the best meals they had ever had. Very easy and awesome results.

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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

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Difficulty and servings

SERVES 6 with leftovers

Preparation and cooking times

Prep 15 mins

Cook 8 hrs

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

PER SERVING

716 kcalories, protein 61.0g, carbohydrate 31.0g, fat 38.0 g, saturated fat 13.0g, fibre 1.0g, sugar 30.0g, salt 3.6 g

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