Maple Pulled Pork

Difficulty:
1/5

Easy and delicious, this maple pulled pork is full of flavor that’s enhanced by a maple syrup sweetness.

Makes: 12 – 14

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

Directions

  1. Mix the salt and brown sugar in a small bowl. Place pork on tray.
  2. Rub the salt and sugar mix all over the pork, cover with plastic wrap and refrigerate overnight.
  3. Remove pork and wipe off most of the rub. Place in a roasting pan.
  4. Allow the meat to come to room temperature.
  5. Preheat oven to 300F (149°C).
  6. In a separate bowl mix together maple syrup, mustard, and lemon juice, and add some freshly ground black pepper.
  7. Baste about ¼ cup (60ml) of the maple mustard mix all over pork. (Reserve some for the dipping sauce)
  8. Place the pork in the oven to roast for about 6 hours or until fork tender.
  9. In the last hour baste with an additional ¼ cup (60ml) of the maple mustard.
  10. To make the dipping sauce peel and dice the onion fine.
  11. Place a medium sauté pan over medium heat. Add oil and allow to heat 1 minute.
  12. 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.
  13. Season with freshly cracked pepper.
  14. Remove the pork from the oven, cover loosely with foil and allow meat to rest at least 30 minutes.
  15. To serve, tear and shred the pork into chunks and place on a serving platter. Drizzle with maple mustard sauce.
  16. Serve piled high on crusty buns.