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Maple spiced shredded pork shoulder cooked low and slow until fork-tender. The dark maple syrup adds a welcome sweetness to the pork, while the other spices pack on the flavor. This pork is great for starting in the morning, leaving it all day in a crockpot and ready just in time for dinner. The maple syrup creates a caramelization and depth of flavor in this dish that gets better over time while in the crockpot. This shredded pork is great in a sandwich, on top of mac and cheese or just by itself!
Crockpot Shredded Maple Pork
Crockpot Shredded Maple Pork
Created by: Katie DeVries & Morgan Failla
Created by: Katie DeVries & Morgan Failla
Prep Time: 25 minutesCook Time: 7 hoursTotal Time: 7 hours 25 minutes
Ingredients
Maple Pork Rub- 3 lbs pork butt- 1 Tbsp chili powder- 1 Tbsp cumin- 1 Tbsp paprika- 1 Tbsp kosher salt- 2 Tbsp maple sugar, granulated- 3 Tbsp maple syrup, dark grade- 1 Tbsp black pepper- 1 Tbsp dijon mustard- 2 tsp garlic, minced- 1 cup yellow onion, medium dice- 1 cup bell pepper, medium dice- 2 tsp jalapeño, seeded and minced- 14.5 oz can of diced tomatoes- 1/2 cup chicken broth, low sodium
Maple Crema- 2 tsp maple syrup, light grade-1/2 cup sour cream
Garnish- 1 lime- 1/4 cup cilantro, chopped
Instructions
- MAPLE PORK RUB, combine chili powder, cumin, paprika, salt, maple sugar, black pepper. Then add the dijon mustard, garlic, and maple syrup. Rub mixture over pork butt and add to a 5-6 quart crockpot along with onion, bell pepper, jalapeño, diced tomatoes and chicken broth.
- Cover slow cooker and cook on low for 6-7 hours or until pork is fork tender. Once the pork is done, shred.
- MAPLE CREMA, mix maple syrup and sour cream in a bowl
- Garnish with lime, maple crema and cilantro
Note:
- You can sear the pork butt before placing in the crockpot. Using a large sauté pan, add a tablespoon of oil to the pan, place on high heat and sear the pork on all sides. Then place in crockpot and continue the steps.
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