
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
- 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.