Well, I’ve posted about pulled pork enough for you all to know that I love it. It’s cheap, requires minimal preparation, feeds the five thousand and more importantly, is delicious. So when I saw this recipe for a maple mustard version, I knew I’d be cooking the next time friends came over.
Though it is gorgeous, I personally prefer the smoky flavours of barbecued pulled pork, but my friend, Rachel, preferred this one. It’s got a lovely sweet coating and the inner meat is as soft as you’d expect. I served this with braised red cabbage and baked potatoes with soured cream and spring onions. Perfect winter comfort food.
Though this is cooked in the oven, I recently bought a slow cooker so will be trying my next pulled pork recipe in that. Hopefully it will be even more soft and unctious!
- 200g sea salt
- 300g light muscovado sugar
- 2kg/4lb 8oz piece pork shoulder
- 100ml maple syrup
- 100g wholegrain mustard
- 2 tbsp English mustard powder
- 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.