Maple Mustard Pulled Pork
- Low fat
- Lactose free
- Peanut free
- Low calorie
This pulled-pork sandwich is flavoured with a trio of ingredients that Canada produces more of than any other place in the world: maple syrup, mustard seed and, of course, Canadian rye whisky. As well as being convenient, slow cookers don't heat up the kitchen. If you don't have one, you can oven-braise the pork. Serve the sandwiches on whole grain buns with hot mustard, and dill or sour pickles on the side.
Ingredients
- 3 lbs (1.5 kg) pork shoulder or butt roast
- 1/2 cup (125 mL) maple syrup
- 3 tbsp (45 mL) prepared mustard
- 3 tbsp (45 mL) Canadian whisky
- 3 tbsp (45 mL) cider vinegar
- 2 tbsp (30 mL) soy sauce
- 3 cloves garlic, pressed or minced
- 1 large onion, minced
- 1/2 tsp (2 mL) each salt and black pepper
- 1/4 tsp (1 mL) ground clove
- 3 green green onions, chopped
Preparation
Place pork, fat side up, in slow cooker (if roast is skin-on, cut off skin and reserve).
In bowl, whisk together maple syrup, mustard, whisky, vinegar, soy sauce, garlic, onion, salt, pepper and cloves; pour over pork (if desired, place skin over top). Cook, turning pork two-thirds of the way through, until fork tender, 4 to 5 hours on high or 8 to 10 hours on low (or braise in 325F/160C oven, 2-1/2 to 3 hours).
Transfer pork to bowl; trim off and discard excess fat (and discard skin). With two forks, shred pork. Skim off and discard fat from cooking liquid; in saucepan over high heat, cook liquid until reduced to about 1-1/2 cups/375 mL. Stir into pork; stir in green onions.
Makes 10 to 12 servings.
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