Pulled Maple, Mustard and Ginger Pork.

Pulled Maple, Mustard and Ginger Pork.
This is one of my most favourite meat dishes of the season, it costs next to nothing to make but oh my... it is delicious! Cooking time is 7 hours plus overnight marinating so I can stick it in when I go out and it's ready when we come in. The house smells amazing and this piece will feed Molly and me for the rest of the week cold. 
200g/7oz sea salt
300g/11oz light muscovado sugar
2kg/ 4lb 8oz piece pork shoulder
100ml maple syrup
100g wholegrain mustard
2 tbsp English mustard
2 tbsp ground ginger
  1. Mix the sea salt and 200g of sugar in a large bowl, add the pork and coat it well. Cover with cling film and leave in the fridge overnight.
  2. Next day - remove the pork. Heat oven to 140c/120c fan / gas 1. Mix the remaining sugar, maple syrup, mustards, ginger and some ground black pepper. Rub half the mixture over the pork and sit on a rack in a roasting tin. Roast for 6 hours.
  3. Spoon the remaining mixture over the pork and roast for another 1 hour.
  4. Rest the meat for 30 mins on a plate, loosely cover with foil. To serve, tear in to chunks and enjoy!
 

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