Maple Pulled Pork

Filed in Recipes by on November 14, 2013 0 Comments

Pulled Pork is one of my favourite dishes to have on hand.  It’s easy to make in bulk.  It freezes beautifully and it will last for over a week in the fridge.  
It is also extremely versatile.  For breakfast, lunch or dinner, use it to make burritos; serve it with eggs; put it on a pizza.  However you want to serve it, it makes a great meal – fast.

There are lots of ways to make pulled pork.  Once you’ve mastered the basics, don’t be afraid to play with the flavours.

Maple Pulled Pork
Write a review
Print
Ingredients
  1. 9 Pound Pork Shoulder
Paste
  1. 1 Large Vidalia Onion (chopped)
  2. 1 Bunch Coriander
  3. 3 Tbsp. Extra Hot Horseradish
  4. ¼ cup Dijon Mustard
  5. 2 Jalapeño Peppers (quartered and seeded)
  6. 1 5.5oz Can of Tomato Paste
Braising Liquid
  1. 2½ Cups Apple Cider
  2. ¼ Cup White Vinegar
  3. 1 Tbsp. Sambal Oelek (or other hot sauce)
  4. 1 Tbsp. Salt
  5. 1 Tbsp. Peppercorns
Final Flavouring
  1. 3 Cups pork liquid from baking (Reduced for 40 mins)
  2. ½ Cup Maple Syrup
  3. 1 5.5oz Can of Tomato Paste
  4. More Hot Sauce to taste
Instructions
  1. Preheat oven to 225°F
  2. Score pork shoulder in a diamond pattern
  3. Process onion, coriander, horseradish, mustard, Jalapeño and tomato paste to a spreadable consistency
  4. Place shoulder in a large pan that can be covered or tented
  5. Coat top of shoulder with paste
  6. Add apple cider, vinegar, hot sauce, salt and pepper to the pan and cover
  7. Braise in low oven for 90 minutes per pound (approximately 12 hours)
  8. Preheat oven to 350°F
  9. After braising the meat, remove the cooking liquid from the pan and reduce its volume by half by simmering over medium high heat
  10. Using 2 forks, shred the pork shoulder
  11. Combine maple syrup, tomato paste and hot sauce with reduced cooking liquid and pour over pulled pork, coating all meat evenly
  12. Place pan, uncovered, in oven for approximately 1 hour
Notes
  1. Remove from oven and adjust seasoning with salt, pepper and hot sauce to taste.
Pound-a-Week http://pound-a-week.com/
Assembling the ingredients
Ingredients
Gerry Sharpens his blade
Ready to rumble
Prepping the meat
Scored in a diamond pattern
Coat the pork with the spice mixture
Rubbed with the flavour
Reduce the cooking liquid by half
Reducing the marinade
Shred the pork with 2 forks
Pulling Pork
Pulled Pork Pizza
Pulled Pork Pizza
Breakfast Burrito w/Egg Whites
Breakfast Burrito w/Egg Whites
Pulled pork Taco w/ corn tortilla
Taco with corn tortilla
NextGen ScrollGallery thumbnailNextGen ScrollGallery thumbnailNextGen ScrollGallery thumbnailNextGen ScrollGallery thumbnailNextGen ScrollGallery thumbnailNextGen ScrollGallery thumbnailNextGen ScrollGallery thumbnailNextGen ScrollGallery thumbnailNextGen ScrollGallery thumbnail

Leave a Reply

Your email address will not be published. Required fields are marked *