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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
    Plus overnight salting
  • Serves 6 with leftovers
  • More effort
  • Serves 6 with leftovers
  • More effort
  • Calories 716
  • Carbohydrates 31
  • Saturated Fat 13
  • Sugar 30
  • Protein 61
  • Fat 38
  • Fibre 1
  • Salt 3.6

Nutrition per serving

  • Calories 716
  • Carbohydrates 31
  • Saturated Fat 13
  • Sugar 30
  • Protein 61
  • Fat 38
  • Fibre 1
  • Salt 3.6

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

Method

  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.

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