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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Maple Mustard Pulled Pork Recipe

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This recipe for Maple Mustard Pulled Pork is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2kg piece pork shoulder
200 g seas salt
300 g light muscovado sugar
100ml maple syrup
100g wholgrain mustard
2 tbsp english mustard powder
Directions:
Directions:
1. 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 form. Leave in the fridge overnight.
2. The next day, remove the pork and wipe down the meat with kitchen paper. Heat oven to 140C/120C fan. 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 hours.
3. Spoon the remaining maple mixture over the pork and roast for 1 hour more.
4. Rest the meat for 30 minutes on a place, loosely covered with foil. To serve, tear the pork into big fat chunks, and, after skimming t he surface, spoon over any juices form the tin.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 mins plus overnight
Personal Notes:
Personal Notes:
The pork can be on or off the bone. You can make a BBQ sauce with apple to serve with - delicious. Serve with red coleslaw.

 

 

 

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