MAPLE MUSTARD PULLED PORK

By jarren

Ingredients

• 3 lb pork shoulder or butt roast
• 1/2 cup maple syrup
• 3 tbsp prepared mustard
• 3 tbsp Canadian whiskey
• 3 tbsp cider vinegar
• 2 tbsp soy sauce
• 3 cloves garlic, minced
• 1 large onion, minced
• 1/2 tsp each of salt and pepper
• 1/4 tsp ground cloves
• 3 green onions, chopped

Details

Servings 10

Preparation

Step 1

Place pork, fat side up, in slow cooker. In bowl, whisk together maple syrup, mustard, whisky, vinegar, soy sauce, garlic, onion, salt, pepper and cloves; pour over pork. 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 oven for 2 1/2 to 3 hours.

Transfer pork to bowl; trim and discard excess fat. 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. Stir into pork; stir in green onions.