Maple Pulled Pork Recipe – Sweet, Savory, and Fall-Perfect Comfort Food

Difficulty:

3/5

Serves:

12-14 PEOPLE

Prep Time:

20 minutes

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Maple Pulled Pork Recipe

Maple Pulled Pork transforms 6-pound boneless pork shoulder into fork-tender shreds through overnight salt-sugar brine then low-slow roasted with maple-mustard-lemon baste creating caramelized mahogany crust — ultimate sandwich filling piled high on crusty buns with silky chipotle-onion dipping sauce. From A IS FOR APPLE “Maple and Mushrooms,” hosted by Leah Wildman, this crowd-pleasing classic delivers Canadian maple depth against grainy mustard tang while reserved baste becomes luxurious au jus for bun-dunking decadence.

The Inspiration

Maple Pulled Pork channels Eastern Townships sugar shack tradition where overnight brine tenderizes through osmotic moisture lock while brown sugar catalyzes Maillard crust formation during 6-hour 300 roast — maple syrup’s complex caramel-floral spectrum balances grainy mustard’s horseradish bite and lemon brightness preventing cloying sweetness. Leah Wildman masterfully executes A IS FOR APPLE‘s maple focus through dual maple usage (baste + dipping sauce), precise wipe-off technique (crisp skin prevention), and final-hour rebasting (glaze amplification). Spanish onion’s natural glutamates enrich chipotle dipping sauce while cold maple butter mount creates emulsion silkiness coating shredded pork luxuriously.

Ingredients

1 cup (250ml) kosher salt
1 cup (250ml) brown sugar
6 lb (2.7kg) pork shoulder bone out
1 cup (250ml) maple syrup
Juice of half a lemon
½ cup (125ml) grainy mustard
Freshly cracked pepper

Dipping sauce

1 tablespoon (15ml) olive oil
1 small onion peeled
½ cup (125ml) reserved maple mustard
1 tablespoon (15ml) minced canned chipotle in adobo (Optional)
1 tablespoon (15ml) maple butter
12 -14 crusty buns

Methods

Mix the salt and brown sugar in a small bowl. Place pork on tray.
Rub the salt and sugar mix all over the pork, cover with plastic wrap and refrigerate overnight.
Remove pork and wipe off most of the rub. Place in a roasting pan.
Allow the meat to come to room temperature.
Preheat oven to 300F (149°C).
In a separate bowl mix together maple syrup, mustard, and lemon juice, and add some freshly ground black pepper.
Baste about ¼ cup (60ml) of the maple mustard mix all over pork. (Reserve some for the dipping sauce)
Place the pork in the oven to roast for about 6 hours or until fork tender.
In the last hour baste with an additional ¼ cup (60ml) of the maple mustard.
To make the dipping sauce peel and dice the onion fine.
Place a medium sauté pan over medium heat. Add oil and allow to heat 1 minute.
Add the onion and cook while stirring until translucent. Add the reserved maple mustard sauce and stir. Reduce heat to a simmer. If you like a bit of kick in your sauce add the chipotle chili now. Whisk in the cold maple butter until the sauce is silky smooth. Remove from heat.
Season with freshly cracked pepper.
Remove the pork from the oven, cover loosely with foil and allow meat to rest at least 30 minutes.
To serve, tear and shred the pork into chunks and place on a serving platter. Drizzle with maple mustard sauce.
Serve piled high on crusty buns.

Serving Suggestions

Pile Maple Pulled Pork mountain-high on crusty buns with coleslaw crown and pickle chips providing crunch contrast, or serve naked platter-style with cornbread wedges and sauce boat for DIY assembly — episode’s maple-mushroom theme begs wild mushroom ketchup alongside while apple butter jars double dip deliciously. Tailgate stations feature slow cooker deployment (oven sear first); holiday buffets demand slider versions using King’s Hawaiian rolls. Pair Canadian cider matching maple or smoked porter embracing richness; deconstruct into nachos layering shreds with pickled red onions and maple cheddar sauce. Potluck perfection travels foil-wrapped maintaining warmth; freezer storage shreds vacuum-sealed maintains texture 3 months.

Final Thoughts

Maple Pulled Pork recipe from A IS FOR APPLE “Maple and Mushrooms,” hosted by Leah Wildman, transforms 6-pound boneless pork shoulder through overnight salt-sugar brine then 6-hour 300 oven roast basted maple-grainy mustard-lemon creating caramelized mahogany shreds yielding 12-14 crusty bun sandwiches with silky chipotle-onion-maple butter dipping sauce — wiped rub surface prevents over-salting while final-hour glaze locks juices serving crowds effortlessly from tailgates to holidays. Precise fork-tenderness test and 30-minute tented rest guarantee cloud-like texture contrasting shatteringly crisp bark, scaling from family dinners to buffet mountains with coleslaw providing essential crunch balance.

Find more recipes from A is for Apple here!