Only 6 ingredients and 10 minutes are needed to prep this maple pulled pork recipe! After 8 hours on low, this pork is so tender and wonderfully sweet and savory from the maple syrup.
Wow, how is it already time for September’s 3-in-1 slow cooker recipe!? It feels like it was just yesterday that I posted my Slow Cooker Honey-Lime Chicken recipe and three recipes to use it in.
In case you are new around these parts, I am doing a fun slow cooker series to help us all with those large-batch slow cooker recipes. My family of three can rarely finish a large batch of food from the slow cooker, and we are always looking for new ways to use it. My solution: provide you all with one base slow cooker recipe, then three delicious meals to use it in!
This week: pulled pork! Today I will be sharing my base slow cooker recipe for Maple Pulled-Pork, and stay tuned for the rest of the recipes this week: Maple Pulled Pork Enchiladas with Butternut Squash, Maple Pulled Pork Tacos with Kale Slaw, and Pulled Pork Burrito Bowls with Sweet Potatoes and Pepitas.
Looking for more healthy pork recipes? Try this Instant Pot Pork Tenderloin with Soy Ginger Sauce
Now, I’m going to admit that I’m a strange person who doesn’t normally like pulled pork. It’s always too…saucy. At least that’s the only thing I can pin point.
The last time I ordered a pulled-pork sandwich at a restaurant, I couldn’t finish it. There was just so much sauce and it was too much of something. Maybe BBQ sauce? I couldn’t put my finger on it, but I was in no rush to eat pulled pork again anytime soon.
But this maple pulled pork recipe has changed my mind. It isn’t saucy, but it is juicy, moist, and full of flavor!
The flavor comes from a few simple ingredients: maple syrup for sweetness, apple cider vinegar for some tanginess, chili powder for a little dimension, and salt to balance it all out. Throw it all together in the crockpot, cook on low for 8 hours (perfect for a work-night!), and you will have something pretty delicious to look forward to!
I used a 2-kg (4-ish lbs) pork shoulder, but it was bone-in. I’ve also made it with a smaller 1kg/2ish-lbs boneless pork shoulder, honestly, it all worked for me. You will save yourself some prep time by buying boneless, but the bone will also provide some extra flavor, so it’s your call. The bone is super easy to pick out after it’s all cooked up.
Once you have your maple pulled pork, what next? Well, you could serve it as is. Or, you could use one of the three recipes below! I will be posting the recipes for them throughout the week, so stay tuned!
Delicious ways to use your Maple Pulled Pork:
3. Pulled Pork Burrito Bowls with Maple Pork, Sweet Potatoes and Pepitas
And here’s the recipe for the Maple Pulled Pork:
Slow Cooker Maple Pulled Pork
- Pork Shoulder 2lbs; boneless recommended
- 1/2 large onion sliced (or one small onion)
- 1/3 cup maple syrup
- 1/3 cup apple cider vinegar
- 1 teaspoon salt
- 2 teaspoons chili powder
- Cut pork shoulder in half, lengthwise. This can be tricky if it has the bone still in it, just do your best to cut around the bone.
- Trim excess fat if desired (I did).
- Place onion slices on the bottom of slow cooker.
- Place pork shoulder on top.
- Whisk together the maple syrup, apple cider vinegar, salt and chili powder.
- Pour over the pork.
- Cook on low for 8 hours, or until pork is fall-apart tender.
- Remove pork from slow cooker and place in a large bowl (reserve cooking liquid). Shred gently with two forks. Toss with cooking liquid to taste (I used at least half of the cooking liquid).
To Prep Ahead & Freeze:
- Combine all ingredients in a gallon-sized freezer bag. Remove as much air as possible. Freeze for up to 3 months.
- Thaw completely, then cook as directed above.