Pure Maple and Mustard Pulled Pork

This one’s a winner every time…our Pure Maple Sryup mixed with whole grain mustard is a super combination that can’t be beat! Yum!


2kg pork shoulder

50g sea salt

50g dark brown sugar

1 tbsp English mustard powder

125ml Pure Maple Syrup Dark Robust

125g wholegrain mustard

1/2 lemon

1/2 red onion

1 tsp balsamic vinegar


  1. The night before, put the pork shoulder in a deep baking tray and rub all over with the salt and sugar mixture. Cover with clingfilm and leave in the fridge overnight.
  2. The following day wipe down the pork with paper towel and preheat the oven to 140 C. Rub the English mustard on the pork.
  3. In a small bowl mix together the maple syrup, whole grain mustard and lemon juice from half a lemon and rub about half the mixture on the meat. Grind some black pepper over the meat and place in a warm oven to roast for 6 hours.
  4. After 6 hours remove from the oven and spoon a couple of tablespoons of marinade over the pork. Return it to the oven to roast for a further hour.
  5. After cooking allow the meat to rest for at least half an hour, keeping the meat covered with foil.
  6. In the meantime, chop the onion and fry it in some vegetable oil to soften it for about 5 minutes. Add the rest of the marinade and the balsamic vinegar to the onion. Heat up the marinade and serve it with the meat.