Maple-mustard pulled pork

Maple-mustard pulled pork

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(49 ratings)


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Cooking time

Prep: 15 mins Cook: 8 hrs Plus overnight salting

Skill level

Moderately easy


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

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  • 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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  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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Show comments
wimbles's picture

Agree too much salt and reduced after reading the comments, a really easy recipe and very tasty, as for the cooking I always turn the oven up high for about 10 mins to heat it up properly and get it going then turn down. Would normally put this in in the morning and leave it all day, the longer and slower the better IMO

chickin66's picture

Very disappointed with this recipe, followed it to the letter, marinated overnight, cooked for the full 7 hours and there was no way that pork was pulling off the joint! It was barely cooked and not the melt in mouth meat I was hoping for. Cooking at 120 degrees in a fan oven just isn't high enough (and my oven is very reliable). Not sure I will be doing this one again sadly.

momotate's picture

Love the maple/mustard combination. I have done this 2 ways, first with the salt-sugar overnight thing. Ended up being a bit too salty for my liking. If I am only looking for meat to be moist I would brine the roast in water/salt/sugar. This time I didn't do the overnight rest, I let it sit in the mustard/maple. I found no advantage to that as when I pulled the pork no special flavor inside. So being as I cooked it in the slow cooker I had plenty of liquid left. I separated the fat and cooked down the remaining liquid, reducing it quite a bit. Poured this over the pulled pork and each and every bite had the lovely sweet mustard flavor. That does it for me.

nom nom's picture

This went down very well! I will definitely make this again but will have to change a few things. I started off with a 1.3kg piece of pork shoulder but it ended up feeding 4 adults generously, when I thought I'd have enough left over for lunch the next day. I think this is because I marinated it for too long and lost a lot of the meat juices so it shrank. Also, I cooked it for 4hrs then 30 mins but I should've cooked it for 3hrs then 1hr. It was hard and dry on the outside. Despite rinsing the salt/sugar mixture off, the outside was still quite salty. This may be because I marinated it for too long or I used too much salt (100g). The meat inside was delicious though!

TomPostma's picture

I notice that a lot of folks are having second thoughts about the amount of salt. To remove the excess salt, I don't rub it down but simply rinse off the salt under the tap! Removes all residue from the surface and returns a delicious roast.

Mrs Allan's picture

Hi - how much should I adjust cooking times if my shoulder joint is 2.3kg? Thanks! Making on Christmas day so feedback much appreciated!

laurabentley's picture

I love this recipe- so easy and economical.

I remove the rind from the pork beforehand and use that to make pork scratchings. I cook a 1kg joint, halving the ingredients and reduce the time by an hour. I find even halving the quantity of glaze makes more than needed, but this is not a big issue.

This recipe has become a household favourite.

Username99's picture
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A word of caution with this recipe. I've just made the pulled pork, it was so salty and not edible.Can't really understand why there are so many good reviews.
What a complete waste of time and money.

AngelaU's picture
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I've made this a few times and it is delicious. I used a 1Kg joint the last time and it was a little dry when it came out of the oven but still very good. I probably should have taken it out of the oven a couple of hours earlier as it was quite a small piece.
It is lovely and really easy to make.

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!