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Prep 30 minutes
Total 24 hours
Serves -8
US | Metric
Ingredients
  • 2 kg piece boned pork shoulder, rind/skin removed
  • 75 g sea salt
  • 75 g dark brown sugar
  • 2 tbsps English mustard powder
  • 1 tsp cayenne pepper
  • 75 g wholegrain mustard
  • 75 g maple syrup
  • 150 ml orange juice
To Serve
  • Brioche buns
  • Sliced gherkins
  • coleslaw
Slow Cooked Maple and Mustard Pulled Pork Slow Cooked Maple and Mustard Pulled Pork

Slow Cooked Maple and Mustard Pulled Pork

This pulled pork is a real crowd pleaser, it’s juicy, sweetly spiced and mildly smoked meat is delicious served with salads, roasted veggies, baked potatoes or simply sandwiched into a brioche burger bun. After cooking for 7 hours slow cooking in a low oven, the pork effortlessly pulls apart. It will require a little advance planning as you’ll need to cure the meat overnight in salt and sugar. This is isn’t a last minute kind of dish, but the end result is worth the wait.


  1. The day before you plan to cook the pork, put it in a non-metallic dish or a large food bag. Mix together the sea salt and brown sugar and rub all over the pork. Leave in the fridge overnight to draw out excess water, tenderise and evenly season the meat.
  2. The following day, wipe all of the sugary salt off the pork and sit it in a roasting tray. Mix together the mustard powder and cayenne pepper, scatter all over the pork.
  3. In the meantime heat your oven to 140℃ /120℃ Fan / gas 1.
  4. Mix together the wholegrain mustard and maple syrup. Spread over the pork, making sure it covers the meat. Pour the orange juice and 200ml water into the bottom of the tin and put into the barbeque. Cover with the lid and cook for 7 hours. Baste the pork with any juices a couple of times, and if it starts to colour too much towards the end, cover loosely with foil. If the base of the pan starts to become to dry, add a splash more water.
  5. Remove from the oven and leave to rest for 20-30 minutes, loosely covered with foil.
  6. Transfer the pork to a serving plate or board. Shred the meat into strips with two forks. Skim any fat from the juices in the pan and serve to pour over the pork.
  7. Serve in brioche buns with gherkins and coleslaw.

Slow Cooked Maple and Mustard Pulled Pork

This pulled pork is a real crowd pleaser, it’s juicy, sweetly spiced and mildly smoked meat is delicious served with salads, roasted veggies, baked potatoes or simply sandwiched into a brioche burger bun. After cooking for 7 hours slow cooking in a low oven, the pork effortlessly pulls apart. It will require a little advance planning as you’ll need to cure the meat overnight in salt and sugar. This is isn’t a last minute kind of dish, but the end result is worth the wait.

favorite
print
rate
Prep 30 minutes
Total 24 hours
Serves -8
US | Metric
Ingredients
  • 2 kg piece boned pork shoulder, rind/skin removed
  • 75 g sea salt
  • 75 g dark brown sugar
  • 2 tbsps English mustard powder
  • 1 tsp cayenne pepper
  • 75 g wholegrain mustard
  • 75 g maple syrup
  • 150 ml orange juice
To Serve
  • Brioche buns
  • Sliced gherkins
  • coleslaw
  1. The day before you plan to cook the pork, put it in a non-metallic dish or a large food bag. Mix together the sea salt and brown sugar and rub all over the pork. Leave in the fridge overnight to draw out excess water, tenderise and evenly season the meat.
  2. The following day, wipe all of the sugary salt off the pork and sit it in a roasting tray. Mix together the mustard powder and cayenne pepper, scatter all over the pork.
  3. In the meantime heat your oven to 140℃ /120℃ Fan / gas 1.
  4. Mix together the wholegrain mustard and maple syrup. Spread over the pork, making sure it covers the meat. Pour the orange juice and 200ml water into the bottom of the tin and put into the barbeque. Cover with the lid and cook for 7 hours. Baste the pork with any juices a couple of times, and if it starts to colour too much towards the end, cover loosely with foil. If the base of the pan starts to become to dry, add a splash more water.
  5. Remove from the oven and leave to rest for 20-30 minutes, loosely covered with foil.
  6. Transfer the pork to a serving plate or board. Shred the meat into strips with two forks. Skim any fat from the juices in the pan and serve to pour over the pork.
  7. Serve in brioche buns with gherkins and coleslaw.