Tried & Tested | Maple Mustard Pulled Pork

Wine of the night | Bogle Petite Sirah California 2012

This recipe is definitely one to try for bonfire night, but needs preparing the day before, so planning ahead is necessary.  A great meal for a fun family dinner too, or a low key evening with a group of friends in the middle of winter with a nice glass of red to make you feel a little festive.  So, get your sparklers ready, gloves and hats on, and while this pulled pork feast is cooking away in the oven you can go and enjoy the fireworks!

When I gave this recipe a go on Sunday, I tried a Petite Sirah from the Bogle Winery in California.  The richness of the wine complimented the pork dish, and with the subtle black pepper and herb flavours, it blended perfectly with the seasoning of the meat, adding a touch of spice that seemed to fit quite nicely with bonfire night.

You can give the recipe a go too - remember to coat and season the meat tonight if you want it ready in time to treat yourself tomorrow evening.

Ingredients

200g sea salt

300g light muscovado sugar

2kg/4lb 8oz piece pork shoulder

100ml maple syrup

100g wholegrain mustard

2 tbsp English mustard powder

Method

Mix the sea salt and 200g 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.

The next day, remove the pork and wipe down the meat with kitchen paper. Heat oven to 140C/120C fan/gas 1. Mix the remaining sugar, the maple syrup, mustard, 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 at this heat.

Spoon the remaining maple mixture over the pork and roast for 1 hr more.

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.