Happy Porky Monday!
Today’s recipe is genuine meat candy! Canadian maple syrup and tangy English mustard make the pork squeal with Commonwealth pride. We’ve made this a couple times now, and last time our guests were constantly complimenting us while sneaking bites of pork, thats always a good sign!
Even though it takes while to cook, it’s not that difficult to put together, so trust us and give it a try this weekend. Let the pork marinade over night and pop it into the oven in the afternoon, you will be thanked!
- 5lbs Pork shoulder/butt
- 1 cup Maple syrup (aka Canadian Blood)
- 1 cup Whole grain Dijon mustard
- 1/2 cup Yellow mustard (We recommend Coleman’s English Mustard)
- 4 tbs of Mustard powder
- 6 oz Brown sugar
- 4 oz Sea salt
- 2 splashes Apple cider vinegar
Step 1: (Do this the night before)
Rub sea salt/sugar mixture on the pork and massage it in. Place into ziplock bag (or two) or even better a vacuum sealed bag for ultimate infusion. Refrigerate overnight.
Preheat the oven to 250°F(120°C). To make the mixture: Add to a bowl 1/2 cup of maple syrup, 4oz of whole grain dijon, 2oz of yellow mustard, 2 tbs of mustard powder, 2 oz of brown sugar, splash of apple cider vinegar and dash of salt. Whisk it up until it’s combined.
Release meat from it’s flavor prison, the meat should have released it’s juices by now. Rise the meat completely with cold water.
Place meat on the bottom of a roasting pan. Pour mixture onto the meat and, with gloves, rub the mixture onto all the sides of meat, so that it completely coated. Let it swim in the maple-mustard mixture!
Place in oven for 6 hours, occasionally basting with it’s own juicy-juices.
Make another maple mixture, like in the beginning, but this time you will add 4oz of brown sugar so that it caramelizes beautifully. (Just in case you don’t want to look: 1/2 cup of maple syrup, 4oz of whole grain dijon, 2oz of yellow mustard, 2 tbs of mustard powder, 4 oz of brown sugar, splash of apple cider vinegar and dash of salt.) Pour the mixture over the pork and put it back into the oven for 1 more hour.
Take out of the oven and shred the meat in the pan with all the juices and maple mustard mixture. Mix all the meat with maple mustard mixture and serve. People will thank you.