Maple-mustard pulled pork

Maple-mustard pulled pork

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(59 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
    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

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, questions and tips

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spicelover
16th Jun, 2014
5.05
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
14th Jun, 2014
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
5th Jun, 2014
5.05
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
25th May, 2014
5.05
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
mrscbishopwilton
17th Mar, 2014
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
28th Feb, 2014
Made this for a family news years eve party and it went down a treat ;)
donnab
21st Feb, 2014
Should this be cooked covered with foil?
spicelover
16th Jun, 2014
5.05
I didn't cover it at all - and it was delicious.
vlatus
16th Jan, 2014
5.05
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
11th Jan, 2014
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.

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marinamelidou
30th Oct, 2013
has anyone ever tried to cook this in a slow cooker? or does anyone know how long it would take? I've just bought one and I'm still experimenting with it, but I would hate to waste 2kg of pork if it doesn't work:-)
goodfoodteam's picture
goodfoodteam
13th May, 2014
Hi there, the recipe hasn't been tested in a slow cooker, but we would suggest adding some liquid such as stock if you do and cooking on low for 8 hours, thanks.
DP
27th Aug, 2013
if bone in and a larger joint, how long per kg should it be cooked?
goodfoodteam's picture
goodfoodteam
13th May, 2014
Hi DP. Cooking times is about 3 hours per kg. thanks.
03hollies66
13th Jul, 2013
About to make this for weekend lunch, just had a minor panic - should the rind be removed from the joint - I'm guessing so ???
goodfoodteam's picture
goodfoodteam
13th May, 2014
Hi there, you can keep the rind on then remove it after, either way is fine, thanks
CharlotteHall38
1st Nov, 2013
I removed the rind, I don't know if this woad correct but it still worked really well

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