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| Slow-Cooked Pulled Pork |
Ingredients
For the Pork
- 3–4 lbs (1.5–2 kg) pork shoulder or pork butt
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon paprika
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika (optional but recommended)
- 1 tablespoon olive oil
- 1 cup ketchup
- 1/3 cup pure maple syrup
- 1/4 cup apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Brioche buns
- Pickles
- Coleslaw
- Fresh parsley
1. Season the Pork
Begin by patting the pork shoulder dry. In a small bowl, mix the salt, black pepper, paprika, brown sugar, garlic powder, onion powder, and smoked paprika. Rub the spice mixture generously over every surface of the pork. This creates deep, savory flavor that penetrates during slow cooking.
Once seasoned, heat the olive oil in a large skillet over medium-high heat. Sear the pork on all sides until deeply browned—about 2–3 minutes per side. This step is optional but adds rich flavor and color.
2. Slow Cook the Pork
Transfer the seared pork into your slow cooker. If needed, cut it into two large pieces to fit comfortably.
Add 1/2 cup of water or chicken broth to the bottom of the slow cooker to keep the meat moist. Cover and cook on:
LOW for 8–10 hours, or
HIGH for 5–6 hours
The pork is ready when it falls apart easily with a fork.
3. Prepare the Maple BBQ Sauce
While the pork cooks, prepare the sauce. In a medium saucepan, combine the ketchup, maple syrup, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, garlic powder, and a pinch of salt and pepper.
Simmer the mixture over low heat for 10–12 minutes, stirring occasionally until it thickens slightly. Taste and adjust sweetness or tanginess to your preference.
This sauce strikes a perfect balance of sweet maple warmth, bright acidity, and smoky depth—ideal for coating tender shredded pork.
4. Shred the Pork
Once the pork is done, remove it from the slow cooker and place it on a large cutting board or baking tray. Use two forks to shred it into thick, juicy pieces.
Skim off excess fat from the liquid left in the slow cooker. Return the shredded pork to the slow cooker and pour in most of the maple BBQ sauce. Mix well, letting the pork soak up all the flavors. Allow it to simmer on LOW for 10–15 more minutes so everything melds beautifully.
Reserve a bit of sauce for drizzling when serving.
5. Serve and Enjoy
Serve your pulled pork on toasted brioche buns, topped with crisp coleslaw and dill pickles for crunch. It also works beautifully over rice, stuffed into baked potatoes, layered in tacos, or served alongside roasted vegetables.
For gatherings, keep the pork warm in the slow cooker and let guests build their own sandwiches.
Tips for Success
- Choose pork shoulder or pork butt for the best texture and fat content. Lean cuts will dry out.
- Don’t skip the sear if you want extra depth and color, though it’s optional if you’re short on time.
- Use real maple syrup, not pancake syrup, to get the true caramel-like richness.
- Make ahead for even better flavor. The pork tastes even more delicious the next day.
- Add spice by mixing in a pinch of cayenne or chipotle powder to the sauce.
- Keep leftovers juicy by storing them with a little extra sauce.
Slow-Cooked Pulled Pork with Maple BBQ Sauce is a recipe that combines simplicity with incredible flavor. The long, gentle cooking transforms humble ingredients into a dish that's comforting, versatile, and crowd-pleasing. Whether you're feeding family or entertaining friends, this pulled pork brings warmth and satisfaction to every table. It’s slow cooking at its best—deep, rich, sweet, smoky, and unforgettable.
Bon appétit!
