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!

Cooking Tips for Perfect Maple Pulled Pork

To achieve the best results with your maple pulled pork, start by selecting a good cut of meat. A pork shoulder is ideal due to its fat content, which helps keep the meat moist during the long cooking process. When seasoning, ensure that the mixture of salt and brown sugar is evenly distributed over the pork. This step is crucial for enhancing flavor and tenderness. After the initial seasoning, let the pork rest in the fridge overnight. This allows the flavors to penetrate the meat more thoroughly. During cooking, consider using a meat thermometer to check for doneness. Aim for an internal temperature of around 195 degrees Fahrenheit for perfectly tender meat that shreds easily. Lastly, resist the urge to open the oven frequently, as this can let heat escape and prolong cooking time.

Serving Suggestions and Pairings

Maple pulled pork is versatile and pairs wonderfully with a variety of sides. For a classic approach, serve it on toasted buns with a generous helping of coleslaw. The crunch of the coleslaw complements the soft, tender pork beautifully. If you’re looking for a healthier option, consider serving the pulled pork over a bed of greens or on a baked sweet potato. For sides, baked beans and cornbread are traditional favorites that balance the sweetness of the maple. If you want to elevate the meal, a side of pickles or jalapeños can add a nice tangy contrast. Don’t forget about sauces; a tangy barbecue sauce or a drizzle of extra maple syrup can enhance the flavors even more. Enjoy experimenting with different combinations to find what your family loves best.

Frequently Asked Questions

What can I use instead of brown sugar?

If you don’t have brown sugar, you can substitute with white sugar and add a tablespoon of molasses for that rich flavor. Alternatively, coconut sugar can work too, but it will give a slightly different taste.

How do I store leftover pulled pork?

Store any leftover maple pulled pork in an airtight container in the fridge for up to four days. For longer storage, freeze it in a freezer-safe bag, and it should be good for about three months.

Can I make this pulled pork in a slow cooker?

Absolutely, you can adapt this recipe for a slow cooker. Just season the pork shoulder as per the recipe, then place it in the slow cooker with the maple syrup and mustard mixture, and cook on low for about 8 hours.

What are some good sides to serve with pulled pork?

Pulled pork pairs wonderfully with coleslaw, baked beans, or cornbread. You can also serve it with pickles or a simple green salad for a fresh contrast.

What’s the best way to shred the pork after cooking?

Once the pork is done, let it rest for about 15 minutes. Then use two forks to shred it, pulling apart the meat along the grain for the best texture.

Maple Pulled Pork

Liza A

Maple pulled pork is tender, sweet, and savory, with a sticky glaze that brings bold flavors to every bite. It's an easy crowd-pleaser for any gathering.

No ratings yet

Print Recipe Pin Recipe

Prep Time 20

Cook Time 1

Total Time 1 20

Course Main Course

Cuisine American

Servings -8 servings

Calories 550 kcal

Ingredients

1/2 cup kosher salt
1/2 cup brown sugar
4 1/2 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

In a small bowl, combine salt and brown sugar. Rub mixture all over the pork, cover and refrigerate overnight.
Preheat oven to 300 degree F.
Wipe off the salt-sugar mixture from the pork with paper towels. Place the pork in a roasting pan. Set aside.
In a bowl, combine together maple syrup, lemon juice, mustard and freshly ground pepper. Reserve ½ cup of the mixture for dipping sauce.
Baste about 1/2 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:

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.
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

Nutrition

Calories: 550kcalCarbohydrates: 40gProtein: 35gFat: 25gSaturated Fat: 8gCholesterol: 120mgSodium: 1500mgFiber: 1gSugar: 25g

Keyword barbecue, comfort food, maple syrup, pulled pork, slow cooker

Tried this recipe?Let us know how it was!