Maple-mustard pulled pork

Maple-mustard pulled pork

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(58 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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  • 200g sea salt
  • 300g light muscovado sugar
  • 2kg/4lb 8oz piece pork shoulder
  • 100ml maple syrup
    Maple syrup

    Maple syrup

    may-pul sir-rup

    The rising spring sap of a number of varieties of maple tree

  • 100g wholegrain mustard
  • 2 tbsp English mustard powder


  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, questions and tips

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3rd Dec, 2014
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.
2nd Dec, 2014
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.
30th Oct, 2014
hi, was your shoulder rolled and tied with rind on?
13th Oct, 2014
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
13th Oct, 2014
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.
23rd Sep, 2014
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.
25th Aug, 2014
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.
19th Aug, 2014
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.
14th Jul, 2014
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
18th Jun, 2014
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.


8th Dec, 2014
thinking of doing this for Christmas dinner as a bit of a change, just wondering what to serve with it? cheers
goodfoodteam's picture
9th Dec, 2014
Hi denzil2789 sounds great, try this with our sticky spiced red cabbage a potato dish or a butternut squash dauphinoise and some sprouts or a serving of a winter slaw For an extra Christmas flourish try with hope this helps. 
29th Nov, 2014
I see I have the same question as a previous poster regarding the salt/sugar producing a wet piece of pork. I just put mine in the oven and am praying that after the cost of the meat and the time running my oven I do not end up with a dry tough product. Has no one else had this problem? What should I have done differently?
30th Oct, 2014
just bought my pork shoulder from the butcher, it is rolled, tied and has rind on. is this right or do i need to unroll it?
goodfoodteam's picture
11th Nov, 2014
Hi there, thanks for your question, unroll the meat and remove the rind before marinating. Thanks.
19th Jun, 2014
I covered the pork with the 200g sea salt and 200g sugar and put it all in a bowl overnight and in the morning it was sitting in about 1-2 cups of meat juice. Is this right? The pork was quite dry after cooking and I thought no wonder!! Want to try again but what did I do wrong? I think it would be best with the rind off from the start, because it was too chewy to eat yet it had all the lovely marinade on it. Best if it was on the meat.
30th Apr, 2014
Does anybody know if you should cover with foil before cooking ?
goodfoodteam's picture
13th May, 2014
Hi there, there is no need to cover with foil, thanks.
31st Oct, 2013
Can I get away with using normal English mustard as opposed to mustard powder?
goodfoodteam's picture
13th May, 2014
Hi there, mustard would be a good alternative, thanks.


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