Sticky spiced red cabbage
This colourful dish will complement any festive main course. Toss any leftovers with a drizzle of olive oil and serve with cold cuts, pâté or cheese
Maple-mustard pulled pork
- Preparation and cooking time
- Prep:
- Cook:
- Plus overnight salting
- More effort
- Serves 6 with leftovers
Skip to ingredients
- 200g sea salt
- 300g light muscovado sugar
- 2kg/4lb 8oz piece skinless pork shoulder
- 100ml maple syrup
- 100g wholegrain mustard
- 2 tbsp English mustardpowder
Nutrition: per serving
- kcal716
- fat38g
- saturates13g
- carbs31g
- sugars30g
- fibre1g
- protein61g
- salt3.6g
Method
step 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.
step 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.
step 3
Spoon the remaining maple mixture over the pork and roast for 1 hr more.
step 4
Rest the meat for 30 mins 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.
