Marple-Mustard Pulled Pork
Start the day before so your pork is marinated thoroughly. Serve with soft rolls and red onion chutney.
Ingredients:
Serves 6 with leftovers
- 2kg/4lb 8oz piece pork shoulder Shop
- 200g sea salt
- 300g light muscovado sugar
- 100ml maple syrup
- 100g wholegrain mustard
- 2 tbsp English mustard powder
Method:
2. The next day, remove the pork and wipe down the meat with kitchen paper. Heat oven to 140°C/120°C fan/gas 1.
3. Mix the remaining sugar, the maple syrup, mustard and some ground pepper together to form a sauce. Rub half the mixture over the pork and sit it on a rack in a roasting tin.
4. Roast for 6 hours, checking and basting every 90 minutes.
5. Spoon the remaining maple mixture over the pork and roast for 1 hour more.
6. Rest the meat for 30 minutes on a plate loosely covered with foil.
7. To serve, tear the pork into big fat chunks and, after skimming the surface, spoon over any juices from the tin. Serve in rolls with chutney, or with roast potatoes and green vegetables.
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