Maple-Mustard Pulled Pork

Coat your pork shoulder with a sweet mustard glaze then slow-roast for soft, tender meat that just falls apart

• Cooking Time Prep 15 mins
  Cook 8 hrs
• Skill Level Moderately easy
• Servings Serves 6 with leftovers

Nutrition per serving

• Kcalories

  716

• Protein

  61g

• Carbs

  31g

• Fat

  38g

• Saturates

  13g

• Fibre

  1g

• Sugar

  30g

• 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

Directions

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.

Categories: All Christmas, Events