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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.

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.

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.

Prep 30 minutes
Total 24 hours
Serves -8
US | Metric
favorite
print
rate
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.

Jo Pratt is an award winning food writer, cook, food stylist and presenter. She creates inspirational modern recipes, using the best seasonal produce all with achievable results for the home cook. She has a unique style, which has seen her become a best – selling author, with numerous cookbooks under her belt.


When she’s not writing books, you’ll also find Jo presenting recipes online, on TV, in your favourite food magazines, on stage performing live cookery demonstrations and hosting numerous workshops/cookery classes. She hosts regular lessons at both Leiths Cookery School and Divertimenti Cookery School, London.


Jo has collaborated with other three female chefs, to launch The Gorgeous Kitchen, an award-winning contemporary restaurant specialising in beautiful global cuisine made with British-grown produce at Heathrow’s Terminal 2.


Jo’s cooking style initially evolved from working with hugely talented restaurant chefs (including the late Gary Rhodes, Gordon Ramsay, Jamie Oliver and John Torode) making the most delicious food – and translating their ideas into recipes for the everyday kitchen.