Maple & Mustard Pulled Pork
- 2kg Free Range Pork shoulder (on the bone)
- 200g Sea salt
- 300g Light Muscovado sugar
- 100ml Maple Syrup
- 100g Wholegrain Mustard
- 2 tbsp English Mustard Powder
- ½ tsp Black pepper - ground
Mix Sea salt and 200g of the sugar in a large food bag, add the Pork and coat it well, leave refrigerated overnight.
Next day remove the Pork, wipe down with kitchen paper. Heat oven to 140 oC/120 C fan/gas 1. Mix remaining sugar, maple syrup, mustards and ground black pepper. Rub half the mixture over the Pork and sit it on a rack in a roasting tin. Roast for 6 hours.
Spoon the remaining maple mixture over the Pork and roast for 1 hour more.
Rest the meat out of the oven (loosely covered in foil) for 30 mins.
To serve, tear the pork into chunks and after skimming the surface spoon over juices from the tin.