Hope Cove - Part 2 - Pulled Pork
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
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
Instructions
  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 film.) 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/gas 1. Mix the remaining sugar, the maple syrup, mustards 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.
  3. Spoon the remaining maple mixture over the pork and roast for 1 hour more.
  4. Rest the meat for 30 minute 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.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/life/hope-cove-part-2-pulled-pork/