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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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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alsop1984
1st Jan, 2014
5.05
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
31st Dec, 2013
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.
marinamelidou
27th Dec, 2013
A-ma-zi-ng!!! Easy (easier actually) as pie to make and delicious. I made this for Bonfire Night (also my son's birthday) when we had friends over for a casual dinner and fireworks. I literally worked on it for less than 10 minutes and the oven did the rest. The piece of meat reduced significantly but it was mouth-meltingly tender and yummy! Do take into account the overnight stay in the fridge, no shortcuts!
alexis20
9th Nov, 2013
5.05
Do you remove the fat before cooking??
cmangan's picture
cmangan
2nd Nov, 2013
Amazing!!!! My new favourite recipe!
CharlotteHall38
1st Nov, 2013
Please, please make this. This is really easy to do. I started the process on Wednesday, wiped off the salt & sugar (I only used 100g of the salt because that's all I had) and cooked it yesterday, the smell was divine. The only thing I found was the pork fell away easier straight out of the oven not after resting. This would be really good for a party where people could help themselves, it's so good it's having the will power to stop nibbling!!
charlottewhite
22nd Oct, 2013
This is my go to recipe for pulled pork. I normally do it for our Bonfire Party and it goes down a treat, a bit like a hog roast and everyone can help themselves. I've been asked for the recipe so many times. It's really easy to prepare and I can just put it in the oven and forget about it. Very easy entertaining.
alisoncharlesworth
19th Aug, 2013
5.05
AMAZING! I make this recipe when we have house guests. We can spend the day out and about and come home to a delicious dinner almost ready. We like it with sweet potato mash and the leftovers, if there are any, are also so tasty.
mariabryce
7th Aug, 2013
I'd like to do this as part of a buffet to feed approx 16 guests. Should I just double/cook 2 shoulders to ensure I have enough meat to go around? There will be sides and other dishes so I'm guess just do the recipe twice and that should be ok?
Pollyonion
21st Jun, 2013
OMG this is the best thing I have ever cooked from the GF website. Made it to take to our friend's house and it was well received by all. We served it with soft white rolls, chunky coleslaw, onion rings, wedges and BBQ sauce. My husband made a sandwich with a roll, the pork, onion rings and BBQ sauce and it was, quite simply, the best thing I have ever tasted. Also your house smells like Christmas pudding whilst it's cooking!!! Definitely one to do over and over again.

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