Maple-mustard pulled pork

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

PREP 15 mins
COOK 8 hrs
DIFFICULTY More effort


  • calories 716
  • carbs 31
  • saturated fat 13
  • sugar 30
  • protein 61
  • fat 38
  • fibre 1
  • salt 3.6


200g sea salt
300g light muscovado sugar
2kg/4lb 8oz piece pork shoulder
100ml maple syrup
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.