I saw a recipe similar in a Woolworths magazine and decided to modify it for my own taste. It had a lot of things I don’t use and don’t have on hand, like sesame and soy. This turned out much better than expected and pulled pork is incredibly versatile. Use it with rice or mash, or even in toasted sub sandwiches or tortillas. The opportunities and versatility of this dish is endless.
Honey mustard and chilli pulled pork
A fabulous and no fuss slow cooker/pressure cooker recipe for pulled pork that is versatile and useful for so many meals. It's also an excellent freezer meal, and served fresh has a variety of options like with roasted vegetables, broccolini, plain rice or mashed potato!
2 kg piece of pork shoulder
2/3 cup of honey or maple syrup
1 tbsp mustard (I used mild American but you can use Dijon)
1 tsp salt
1 tsp pepper
1 tbsp garlic powder
1 tbsp chilli flakes (omit if you don’t like chilli flakes)
- Melt the honey/maple syrup and mix with the herbs and spices
- In an Instant Pot or Multicooker, place the pork shoulder and drizzle the mixture over the top.
- Set the pressure cook option to 1 hr.
- After 1 hr, vent release the pressure cooker and stir the mixture. A lot of the fat from the pork shoulder has rendered and become liquidy and collageny. Turn the piece of pork.
- Return the vent to pressure, and add the pork for another 1 hr.
- At the end of cooking time, vent release. Turn on the oven and warm to 230 c.
- In a baking dish, shred the pork. If you’re choosing to roast some vegetables with this dish, add to this step now.
- Bake in the oven for 25-30 mins. This is to crisp up the ends and give a nice texture.
- To serve, remember that beautiful collageny fat juice it rendered? Drizzle a ladle of that over the meat, and serve with roast vegetables, mash or rice.
- This dish can be made with other fatty cuts of meat. Pork belly, brisket, pot roast – anything with a nice even layer of fat and meat would work. I prefer pork, but it would work just as well with any similar cut of meat not from pig.
- This dish can be frozen! Just place in an appropriate container and freeze.
- You can also use some of the rendered juice to make gravy or a thicker sauce.