Pure Maple and Mustard Pulled Pork
This one is a winner every time. Pure maple syrup mixed with wholegrain mustard
creates a rich, savoury sweetness that works perfectly with slow cooked pork.
Ingredients
- 2kg pork shoulder
- 50g sea salt
- 50g dark brown sugar
- 1 tablespoon English mustard powder
- 125ml Pure Maple Syrup, Dark Robust
- 125g wholegrain mustard
- Half a lemon
- Half a red onion
- 1 teaspoon balsamic vinegar
Instructions
-
The night before cooking, place the pork shoulder in a deep baking tray.
Rub all over with the salt and dark brown sugar. Cover and refrigerate
overnight. -
The following day, wipe the pork with kitchen paper and preheat the oven
to 140C. Rub the English mustard powder all over the pork. -
In a small bowl, mix together the maple syrup, wholegrain mustard and the
juice of half a lemon. Rub about half of this mixture over the pork, grind
over some black pepper, and place in the oven to roast for 6 hours. -
After 6 hours, remove the pork from the oven and spoon a couple of
tablespoons of the remaining marinade over the meat. Return to the oven
and roast for a further 1 hour. -
Once cooked, remove from the oven and allow the pork to rest for at least
30 minutes, covered loosely with foil. -
Meanwhile, finely chop the red onion and fry gently in a little vegetable
oil for about 5 minutes until softened. Add the remaining marinade and the
balsamic vinegar, heat through, and serve alongside the pulled pork.