• Skip to main content
  • Skip to footer

Lincoln County Reserve Maple Syrup

100% Pure Artisan

  • Home
  • Products
    • 100% Pure Artisan Maple Syrup
    • Bourbon Barrel Aged Maple Syrup
  • About
  • Recipes
  • Contact

Maple-Mustard Pulled Pork

Maple-Mustard Pulled Pork

Coat your pork shoulder with a sweet mustard glaze then slow-roast for soft, tender meat that just falls apart!

Ingredients

  • 3/4 cup sea salt
  • 1 cup light muscovado sugar
  • 4lb 8oz piece skinless pork shoulder
  • 3.4 oz. Lincoln County Reserve 100% Pure Maple Syrup
  • 1/3 cup wholegrain mustard
  • 2 tbsp English mustard powder

Directions

  1. Mix the sea salt and 3/4 of the sugar in a large food bag, add the pork and coat it well. (If you don’t have a bag, rub over the pork in a dish and cover with cling film.) Leave in the fridge overnight.
  2. The next day, remove the pork and wipe down the meat with kitchen paper. Heat oven to 285 F/250 F convection/gas. Mix the remaining sugar, the maple syrup, mustards and some ground pepper. Rub half the mixture over the pork and sit it on a rack in a roasting tin. Roast for 6 hrs.
  3. Spoon the remaining maple mixture over the pork and roast for 1 hr more.
  4. Rest the meat for 30 mins on a plate loosely covered with foil. To serve, tear the pork into big fat chunks and, after skimming the surface, spoon over any juices from the tin.

Note: The salt and sugar in this recipe act as a form of brining that stops the pork from drying out and acts as a tenderizer but you must rub it off before cooking.

Source: BBC Good Food
Spread the love

Footer

Purchase Our Products Online!

amazon logo

Follow Us on Social Media
  

Copyright © 2023 • Lincoln County Reserve. All Rights Reserved.