Maple Glazed Pulled Pork

Maple Glazed Pulled Pork
Yield: 8 servings
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  1. 5 lbs boneless pork shoulder
  2. 2 tablespoons paprika
  3. 1 tablespoon garlic powder
  4. ½ cup brown sugar
  5. 1/2 cup grainy mustard
  6. 1 cup maple syrup
  7. ½ cup kosher salt
  8. Freshly ground pepper
Dipping sauce
  1. 1 tbsp olive oil
  2. 1 small onion, finely chopped
  3. ½ cup reserved maple mustard
  4. 1 tbsp butter
  5. 3 tablespoons coarse sea salt
  1. In a small bowl, combine paprika, garlic powder, brown sugar and salt. Rub mixture all over the pork, cover and refrigerate overnight.
  2. Preheat oven to 300 degree F.
  3. Wipe off the salt-sugar mixture from the pork with paper towels. Place the pork in a roasting pan. Set aside.
  4. In a bowl, combine together maple syrup, mustard and freshly ground pepper. Reserve ½ cup of the mixture for dipping sauce.
  5. Baste about ½ of the remaining maple-mustard mixture all over the pork. Roast in the oven for 6-7 hours or until meat is fork tender, basting the pork with the rest of the maple-mustard in the last hour of cooking.
Dipping sauce
  1. 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.
The Mad Table