Maple-mustard pulled pork
Pork shoulder coated in a sweet mustard glaze and then slow-roasted for soft, tender pulled pork that falls apart.
- 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
- 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, sit it on a rack in a roasting tin and roast for 6 hrs
- Spoon the remaining maple mixture over the pork and roast for 1 hr more
- 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
Ingredients
- 200g sea salt
- 300g light muscovado sugar
- 2kg/4lb 8oz piece skinless pork shoulder
- 100ml maple syrup
- 100g wholegrain mustard
- 2 tbsp English mustard powder
Check out our list of Free Range Pork we have available.
