Get the Recipe: Mustard and Maple Pulled Pork
This deliciously different mustard maple pulled pork starts with an economical pork shoulder roast. Dry-brining the pork overnight keeps the pork moist, and the oven-roasting produces a great crust on the roast. Enjoy on a bun or simply with mashed potatoes.
Ingredients
For the brining:
- 1/4 cup (50 g) fine salt
- 1/4 cup (50 g) white granulated sugar
- 3 - 3 1/2 lb (1.5 kg) skinless boneless pork shoulder, *see Note 1 below
For the sauce:
- 1/2 cup (100 g) light brown sugar, packed
- 7 Tablespoons (100 ml) pure maple syrup
- 7 Tablespoons (100 g) wholegrain mustard, grainy mustard, such as Maille's a l'Ancienne
- 2 Tablespoons mustard powder, such as Keen's
- Freshly ground black pepper
Instructions
- Note that the pork shoulder needs to be brined overnight, so plan ahead. It takes only a few minutes to rub the pork and pop it into the fridge the night before. The brining is necessary to keep the pork moist as it roasts, so don't skip it!
- The night before cooking: Mix the salt and white sugar together in a small bowl. Rub the salt mixture evenly over the pork shoulder. You may not need all of the salt mixture. Place the rubbed pork shoulder into a large plastic food bag or wrap tightly with plastic wrap. Place into the refrigerator to brine overnight or for at least 8 hours.
- The next day or after brining, preheat the oven to 325F (non-convection/not fan-assisted). Line a roasting pan completely with heavy-duty aluminum foil and set aside.
- Remove the pork and rinse well with cold water. Pat the roast dry with paper towel and place it into the prepared roasting pan. Mix the sauce ingredients together in a small bowl, then brush the roast generously with the sauce.
- Tip! I like to pour some water (a cup-ish) into the pan a couple of times to keep the sauce from scorching in the pan and smelling. It's just enough water to keep the dripping loose and won't affect the cooking of the roast.
- Place the roast in the oven and roast for about 3-3 1/2 hours, basting with additional sauce every hour. Test the doneness of the roast by pulling the meat with a fork. Even though it is tied together, you should see that it easily separates with minimal force. If it doesn't, cook a little longer. You should have some of the sauce left at the end for drizzling, but if not, you can mix up a bit more for this purpose.
- Transfer the roast to a rimmed baking sheet and allow it to rest loosely covered with foil for 15-20 minutes. To serve, remove and discard the butcher twine around the roast (if any) and use two forks to "pull" the pork into shreds and serve tossed or drizzled with the remaining unused maple mustard sauce.
- This pulled pork is nice served on a bun, with cabbage or coleslaw. I also enjoy it on its own with mashed potatoes. Try some braised red cabbage for a nice side!
Notes
Note 1: Look for a boneless, skinless pork shoulder roast. They are usually tied up with butcher string and have some fat cap on one side, but no skin. Aim for about 3-3 1/2 lbs, but if it is smaller or larger, adjust the cooking time up or down a bit as needed.
Be sure to read the notes above this recipe card for more tips on making this recipe, as well as step-by-step photos that you might find helpful.
Serving: 1serving, Calories: 392kcal, Carbohydrates: 33g, Protein: 46g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.03g, Cholesterol: 119mg, Sodium: 3794mg, Potassium: 841mg, Fiber: 1g, Sugar: 30g, Vitamin A: 10IU, Vitamin C: 0.2mg, Calcium: 60mg, Iron: 2mg
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