Meat & Game

Slow-Roasted Maple Mustard Pulled Pork with Red Cabbage

Tender, slow-roasted pork shoulder with a sweet and tangy maple mustard glaze, served with braised red cabbage, apples and mustard seeds for the ultimate comfort meal.

5 (2 reviews)
By Ricky Robinson Updated October 28, 2025

This is the sort of dish that fills the house with the smell of something good cooking. The pork gets an overnight rub with sea salt, muscovado sugar, smoked paprika and black pepper, which helps build a proper crust while keeping the meat tender underneath. After that, it goes into a low oven for seven hours with a maple mustard glaze that caramelises slowly, turning sticky and sweet with a bit of sharpness from the mustard.

The red cabbage is braised with green apples, mustard seeds, allspice and cider vinegar, which gives it a nice balance of sweet and tangy flavours that work well with the richness of the pork. You don't need to be fancy about it. Just shred the cabbage, throw everything into a pot, and let it simmer until it softens.

The overnight rub not only seasons the meat right through but also helps create a deeply flavoured crust that contrasts beautifully with the tender pulled pork inside.
Slow-Roasted Maple Mustard Pulled Pork with Red Cabbage recipe image
Slow-Roasted Maple Mustard Pulled Pork with Red Cabbage

This recipe serves eight to ten people, so it's good for when you've got a crowd to feed or if you want leftovers for sandwiches the next day. The pork pulls apart easily with two forks once it's rested, and you can pour over any juices from the roasting tin to keep it moist. Serve it in soft bread baps with the braised red cabbage, some coleslaw on the side, and a helping of baked beans if you're going full barbecue style.

The long, slow roast at a low temperature is what makes this work. It breaks down the pork shoulder, leaving you with meat that's tender enough to shred without any effort. The glaze goes on in two stages so you get layers of flavour without burning the sugars. If the stock in the roasting tin starts to dry out during cooking, just top it up with a bit more to keep everything moist.

Slow-Roasted Maple Mustard Pulled Pork with Red Cabbage

Maple syrup Pork Red cabbage
Total Time 20 hrs
Servings 10 servings
Calories 580 cal
Protein 52g

Ingredients

Equipment Needed

  • Whisk
  • Large Pot
  • Wire Rack
  • Sharp Knife
  • Mixing Bowl
  • Cutting Board
  • Oven
  • Large Food Bag
  • Roasting Tin

Instructions

  1. 1
    In a large food bag, combine the sea salt, 150g of the light muscovado sugar, smoked paprika and black pepper. Mix well. Add the pork and massage the rub all over, ensuring it is completely coated. Refrigerate overnight.
  2. 2
    Preheat the oven to 140°C.
  3. 3
    Place the onion slices in a roasting tin and pour in the chicken stock. Remove the pork from the bag and wipe down with kitchen roll. Place the pork on a wire rack and set it over the roasting tin.
  4. 4
    In a bowl, whisk together the remaining 150g of light muscovado sugar, wholegrain mustard, mustard powder and maple syrup until you have a smooth paste. Spoon about half of the glaze over the top of the pork, making sure it is completely covered.
  5. 5
    Roast in the oven for 6 hours.
  6. 6
    After 6 hours, pour the remaining glaze over the pork and add more stock to the tin if needed. Roast for another 1 hour.
  7. 7
    Once cooked, remove from the oven and transfer the pork to a large cutting board. Tent it loosely with foil and let it rest for 20-30 minutes.
  8. 8
    Using two forks, shred the pork. Pour over any juices from the roasting tin.
  9. 9
    In a large pot, combine the shredded red cabbage, cubed apples, sliced onions, allspice, mustard seeds, ground ginger, apple cider vinegar and water. Season with salt and black pepper.
  10. 10
    Bring to the boil, then clamp on the lid and reduce to a simmer.
  11. 11
    Simmer for 20-30 minutes, stirring occasionally, until the cabbage is tender.
  12. 12
    Serve the pulled pork in bread baps with the red cabbage, coleslaw and baked beans on the side.
Ricky Robinson - Recipe Author
Ricky Robinson

Home cook sharing delicious recipes with a focus on flavour and simplicity.

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Storage

Store the pulled pork in an airtight container in the refrigerator for up to 4 days. Reheat gently on the hob or in the microwave with a splash of stock to keep it moist. The pork also freezes well for up to 3 months.

Serving Suggestions

Serve the pulled pork in soft bread baps with the braised red cabbage, coleslaw and baked beans on the side. You can also add pickles, crispy onions or extra mustard for more flavour.

Slow-Roasted Maple Mustard Pulled Pork with Red Cabbage

Rate & Review

5 • 2 reviews

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