Maple-mustard pulled pork


Maple-mustard pulled pork

Pork shoulder coated in a sweet mustard glaze and then slow-roasted for soft, tender pulled pork that falls apart.

  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.)
  2.  Leave in the fridge overnight
  3. The next day, remove the pork and wipe down the meat with kitchen paper
  4. Heat oven to 140C/120C fan/gas 1
  5. Mix the remaining sugar, the maple syrup, mustards and some ground pepper
  6. Rub half the mixture over the pork, sit it on a rack in a roasting tin and roast for 6 hrs
  7. Spoon the remaining maple mixture over the pork and roast for 1 hr more
  8. Rest the meat for 30 mins on a plate loosely covered with foil
  9. To serve, tear the pork into big fat chunks and, after skimming the surface, spoon over any juices from the tin


  • 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.