Maple-mustard pulled pork

Maple-mustard pulled pork

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(77 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 skinless 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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8th Jun, 2020
Loved this. You do need to rinse the meat after marinading for the first 24 hours to remove the salt. Rather than putting half of the maple mixture in at the start and then the rest 1 hour before end if cooking I kept basting the meat every hour with the mixture - made a lovely sticky chewy outer.
31st Jul, 2018
Nearly half a pound of sea salt - surely this can’t be right?
31st Mar, 2018
some people have complained about this recipe, I approached it like curing salmon. Rub the pork with the sugar and salt mix then leave for 24 hours. Remove from the fridge next day and rinse then pat dry the piece of pork. We then smoked ours in or gas smoker at 110C/225F for 4 1/2 hours end result was fantastic. Check out for more recipes
30th May, 2017
Awful. Reduced amount of salt by at least a third, wiped thoroughly and it was still barely edible.
17th Sep, 2016
Pretty good, tricky to adjust cook time for two people but we managed it. We used 700g pork and cooked it for 2 hours on 140 then poured over the remaining sauce then another 45 minutes. We simply halved the other ingredients as it was easier, and on the advice of those below we didn't add much salt at all. It was really nice, will be making it again and again.
15th Jun, 2016
This was pretty good actually. I served with a generous helping of coleslaw, flatbread, picked gherkins and BBQ sauce, it was pretty tasty.
5th May, 2015
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
22nd Apr, 2015
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.
18th Jan, 2015
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
16th Jan, 2015
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!


14th Mar, 2019
How long would it take to cook 6kg of pork shoulder??
goodfoodteam's picture
16th Mar, 2019
Thanks for your question. As this is slow-cooked it won't need a lot longer. We'd suggest taking the meat out of the fridge an hour before so it's not too cold, then cooking for 8 hours. We'd recommend giving yourself a bit of extra time at the end so you can leave it in the oven if necessary. If it's ready before your accompaniments, then you can take it out of the oven cover it and leave to rest for an hour or so.
28th Jan, 2018
Why on earth haven't you said in your recipe that a the pork should be boneless and without the skin? I couldn't find anywhere whether that should be the case or not and opted in the end for keeping the skinny, which made the whole exercise a complete waste of time and money as all the flavour stayed on the skin, which we had to cut off. PLEASE put something important like that WITH the recipe!!!
goodfoodteam's picture
31st Jan, 2018
We're sorry to hear you were disappointed with this recipe and that it was not sufficiently clear. We have amended the text to say skinless. In this instance it is fine to use either bone-in or boneless pork shoulder.
28th May, 2016
I would like to cook this beforehand and reheat. What would be the beat war to reheat it?
4th Nov, 2015
Hi there the weight of the pork - 2kg/4lb 8oz piece pork shoulder - is that the weight with the bone in, or once the joint has been boned? Im confused!
goodfoodteam's picture
19th Nov, 2015
This recipe uses a boneless piece of pork shoulder. Thanks for asking as this will clarify it for other readers too.
19th Mar, 2015
Can i do all the cooking apart from the last hour one day then finish it off the next?
tracieah's picture
7th Feb, 2015
Can I make this or similar with a leg of pork as just been given One and not sure what to do with it. Family not keen on roast dinners so don't want to roast it. Any advice greatly received
goodfoodteam's picture
9th Feb, 2015
Hi traceiah, thanks for getting in touch. We haven't tested this recipe using a leg of pork and as it's not as fatty as shoulder it could dry out during cooking, otherwise the result should be similar so do let us know how you get on if you decide to use this method. 


9th Jul, 2015
Agree with reducing Salt. Would suggest 50g per kg of pork. I also used a mixture of Dijon and Wholegrain Mustard and the feed back from the guests was amazing. The Dijon also gives the rub a really nice colour/texture and provides a better coating of mustard for the meat. Great Meal.Would also recommend that you have a big bowl of this ready
26th Apr, 2015
Before I begin, I LOVE the recipe so much! I have a few tips I'd love to add: 1. ONLY use sea salt, any finer salt will absorb into the meat faster, creating a salt lick instead of beautiful meat. 2. I would suggest using 100g of salt instead of 200g. You can always add some more later to the sauce to balance it out. 3. When making the cooking marinade, use half the sugar, about 50-55g, for the beginning, and when there is an hour left, add the rest of the brown sugar to caramelize. In my cooking marinade, as I said before, 50-55g of brown sugar, 2 tablespoons of Colman's Mustard, 2 tablespoons of mustard powder (Colman's would be great, but if not, don't worry, just use regular), 100ml maple syrup, 100g whole grain dijon mustard, 2 splashes of apple cider vinegar, and some black pepper. 4. I just put the pork on the bottom of the roasting pan, so it would cook in it's own juices and the marinade. Then after the meat is rested and some fat has been skimmed, shred the meat in the roasting pan and mix with the juicy goodness. 5. I added another hour to the cooking time, it made it SUPER tender, totally worth the extra wait. So, 7 hours cooking, then add remaining marinade mixture, then cook another hour before it rests for 30 minutes. I made this dish for a dinner party and people loved it so much it was referred to as Meat Candy. Thanks and Enjoy! :)
19th Sep, 2013
I made this a couple of weeks ago and 200g salt is a lot, and made the dish incredibly salty. I made this again with a couple of tablespoons of salt (as I've seen in a couple of other pulled pork recipes) and it turned out a lot better.
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