This is a gorgeous recipe, tender pork shoulder spiced with mustard, sweet maple and a gentle kick from cayenne pepper. Most of the cooking is hands off but you do need to plan ahead. The pork needs to marinate overnight and then requires 7 hours of cooking. Here it’s served with burger buns, coleslaw and gherkins but feel free to play with your sides and carbs.
Prep
10 min
Cook
420 min
Serves
4
Difficulty
Easy
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Ingredients
sea salt 75 g
brown sugar 75 g
skinless pork shoulder joint 1000 g
English mustard powder 1 tbsp
cayenne pepper ½ tsp
wholegrain mustard 35 g
maple syrup 35 g
orange juice 75 ml
brioche burger buns 4 (halved)
gherkins to serve (sliced)
coleslaw to serve
Method
Marinate the meat
Prepare the dry rub. Mix the sea salt and brown sugar together then rub all over the pork.
Place the pork in a dish or a large food bag and store in the fridge overnight. The salt and sugar will tenderise the meat, as well as draw out excess water.
Prepare the mustard seasoning and sauce
In a small bowl mix the mustard powder and cayenne pepper.
In another small bowl combine the wholegrain mustard and maple syrup.
Cook the pork
When you are ready to cook the pork. Wipe off the excess salt and sugar off the pork and place it in a roasting tin. Rub the mustard and cayenne mix all over. Leave the pork to come to room temperature for about 30 minutes.
Preheat the oven to 140°C/120°C Fan.
Spread the wholegrain mustard and maple syrup all over the pork. Pour the orange juice into the bottom of the roasting tin and place in the oven for 7 hours.
Make sure you baste the pork a few times during cooking, using the juices that collect at the bottom of the tray. If the pork starts to brown too much, cover loosely with foil. If the base of the tin gets too charred/dries out, add a splash of water.
Rest and plate up
After 7 hours, remove the pork from the oven and leave to rest for 20-30 minutes, loosely covered with foil.
Prepare the burger buns as per the packet instructions and thinly slice the gherkins.
Transfer the pork to a serving plate. Shred the meat into strips with two forks. Skim any fat from the juices in the pan and save to pour over the pork.
Plate up - load up your burger buns with the pulled pork, coleslaw, gherkins and pork cooking juices. Enjoy!
