Maple Pulled Pork

Pulled pork is always a big favorite at my house. There is something about the tender, tasty shredded meat that is so irresistible and hard to ignore.  I have made a couple of pulled pork dishes before and each time, my family just loved it. I saw this maple pulled pork recipe when I was watching a cooking show last week. The browned pork that came out from the oven looked so appetizing, I had to try it at home. I adapted the recipe by using what was available at the supermarket when I did my shopping and what my family’s needs were. So instead of using a 6 pound pork shoulder, I used a 4 ½ pound one instead. The pork was covered with a mixture of salt and brown sugar first and then refrigerated overnight. After wiping the excess salt and sugar, the pork was then glazed with a maple syrup-grainy mustard mixture and finally roasted in the oven for 6 hours. The meat came out so tender and flavorful. You can enjoy this delicious maple pulled pork as is dipped in the sauce or in a sandwich: piled high on a bun, drizzled with the dipping sauce and topped with coleslaw. It was an incredibly satisfying meal. Enjoy!

Maple Pulled Pork

 

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Prep time

20 mins

Cook time

1 hour

Total time

1 hour 20 mins

 

Author: Liza A

Serves: 6-8 servings

Ingredients

• ½ cup kosher salt
• ½ cup brown sugar
• 4½ lbs boneless pork shoulder butt
• 1 cup maple syrup
• Juice of half a lemon
• ½ cup grainy mustard
• Freshly ground pepper

Dipping sauce:

• 1 tbsp olive oil
• 1 small onion, finely chopped
• ½ cup reserved maple mustard
• 1 tbsp butter

Instructions

1. In a small bowl, combine salt and brown sugar. Rub mixture all over the pork, cover and refrigerate overnight.
2. Preheat oven to 300 degree F.
3. Wipe off the salt-sugar mixture from the pork with paper towels. Place the pork in a roasting pan. Set aside.
4. In a bowl, combine together maple syrup, lemon juice, mustard and freshly ground pepper. Reserve ½ cup of the mixture for dipping sauce.
5. Baste about ½ of the remaining maple-mustard mixture all over the pork. Roast in the oven for 6 hours or until meat is fork tender, basting the pork with the rest of the maple-mustard in the last hour of cooking.

Make the dipping sauce:

1. Heat oil in a sauce pan over medium heat. Add onion and cook until translucent. Stir in ½ cup reserved maple-mustard sauce. Reduce heat and let simmer for a minute. Add butter and whisk until sauce is silky smooth. Season with freshly ground pepper.
2. Tear and shred the pork into chunks and place on a serving platter. Serve as is with the dipping sauce or as a sandwich.

Notes

Recipe slightly adapted: gustotv.com

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