Maple-mustard pulled pork
By Sarah Cook
Contains pork – recipe is for non-Muslims only
Coat your pork shoulder with a sweet mustard glaze then slow-roast for soft, tender meat that just falls apart
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Prep:15 mins
Cook:8 hrs
Plus overnight salting - More effort
Nutrition per serving
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kcal 716
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fat 38g
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saturates 13g
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carbs 31g
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sugars 30g
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fibre 1g
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protein 61g
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salt 3.6g
Ingredients
- 200g sea salt
- 300g light muscovado sugar
- 2kg/4lb 8oz piece pork shoulder
- 100ml maple syrup
- 100g wholegrain mustard
- 2 tbsp English mustard powder
Method
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 and sit it on a rack in a roasting tin. 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.
