Maple-mustard pulled pork

Maple-mustard pulled pork

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(41 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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jacqueliney's picture

hi, was your shoulder rolled and tied with rind on?

kerryo231's picture
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Made this on Saturday for an evening with friends and it went down a treat! Meat was tender and tasty. The recipe and instructions were great - didn't change a thing (apart from removing the rind/fat before curing), didn't need to! Still enough left over for buns the next day - the kids loved it just as much as the adults! Winner - will definitely make again.

food scout's picture

Cooked this in the Aga. 30 mins in roasting oven, then wrapped in foil, overnight in the simmering oven (12 hours in total). Rested for 15 mins, then forked the meat. Warmed up later with the juices poured over, served in brioche buns with the autumn coleslaw. Everyone had seconds. Delicious.

gilllegge's picture
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This is lush! End of. Have done it several times and the whole family love it. I get my butcher to take the skin off for me before cooking and I cook it separately but serve with the meal. My butchers tip for great crackling (which works 9/10 times for me) is as follows: place on a wire rack and pour over boiling water. Pat dry and leave in the fridge uncovered for as long as possible. Then before cooking pour boiling water over again, pat dry then rub with oil and salt. Yum.

sdtikispicygirl's picture

This pork is delicious, both my daughter and myself have made this several times, can create bad table manners all enjoying the soft, tasty meat. Never a wasted joint.

Glade's picture
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This recipe definitely produces some beautiful man food! Made this for a family BBQ and everybody loved it, unfortunately I didn't get any crackling from it as it came out too rubbery to serve. I've heard if you blast it on a higher heat for the first two hours you will end up with good crackling, will try this next time to see if it works.

joanneeland's picture

For some reason I can't rate this on my phone but if I could id give it 5 stars. It is delicious. I made it last night for a world cup party with 12 people. I got two 1.5kg pieces of pork shoulder and stuck them in the oven at 10.30am, served them at 6.30pm so they were in about 8 hours total. Very succulent and flavorful. A couple of my guests make pulled pork all the time in their slow cookers and thought this was better. I also made the bbq sauce to accompany it. Served in white rolls with homemade baked beans, homemade spicy wedges, creamy coleslaw and onion rings. All the men had seconds and there are still about 6 more portions left. Seriously recommended and very easy. Oh and I only used 100g of salt for the two pieces and it wasnt overly salty at all.

WoollyWord's picture

Bit disappointed by this. Having read the comments, I took care wiping off the salt/ sugar mixture, but the outer part of the pork was inedible - still very salty, and the lovely glaze was lost when I tried to salvage the meat. What remained was tasty. I'll have to try again.

spicelover's picture
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OMG - this is without doubt the best thing I've cooked lately - it was outstanding. In fact, I'm trying to portion up some leftovers for the freezer and it's impossible ;)
I didn't change a thing and served it for Father's Day with Roast New Potatoes and Celeriac & Apple Slaw (added broken walnuts and called it Waldorf Slaw!!) and some crusty rolls. Going to do it instead of a barbecue later in the year - it is seriously easy.

Pudge46's picture

Cooked this for 24 people on FACup final day, easier and less fuss than doing a BBQ and was ready for the minute the game finished (even if there had been overtime and penalties!) It went down a treat. Everyone commented on how amazing this tasted and there was no left overs for the next day. I am cooking it again tomorrow and this is definitely a firm favourite from now on. Thankyou BBC Goodfood.

shinnell's picture
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This gets devoured whenever I cook it, even though I always worry that it comes out looking burnt it is always delicious. Cooked with cubed, roasted pots and red cabbage it's a winter winner. About to do it again with coleslaw for a summery take, already looking forward to it. Shame there are never any left overs!

emmas29's picture
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I had to improvise a bit as my alarm failed to ring this morning, leaving me a bit short on time before lunch......I had a 1.3kg piece of shoulder and so I put the temperature up a bit to 150C (fan) and left it for 3 1/4 hours then another hour with the rest of the marinade. As it was already 2pm I didn't have time to rest it, but miraculously I got away with it and it was absolutely delicious!!! I did find it quite salty though and perhaps will not use Maldon sea salt next time as it is strong. I will definitely make this again (and again), but will leave more time next time and take more care wiping of the salt/sugar rub before cooking.

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?

spicelover's picture
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I didn't cover it at all - and it was delicious.

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.

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