Maple Pulled Pork

• Gluten free

• Meat

  • 4 1/2 lbs Pork shoulder butt, boneless

• Produce

  • 1/2 Lemon, Juice of
  • 1 Onion, small

• Condiments

  • 1 cup Maple syrup
  • 1/2 cup Mustard, grainy
  • 1/2 cup Reserved maple mustard

• Baking & Spices

  • 1/2 cup Brown sugar
  • 1/2 cup Kosher salt
  • 1 Pepper, freshly ground

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 tbsp Butter

Found on salu-salo.com

Description

Ingredients

• ½ cup kosher salt
• ½ cup brown sugar
• 4½ lbs boneless pork shoulder butt
• 1 cup maple syrup
• Juice of half a lemon
• ½ cup grainy mustard
• Freshly ground pepper
• 1 tbsp olive oil
• 1 small onion, finely chopped
• ½ cup reserved maple mustard
• 1 tbsp butter

Directions

• In a small bowl, combine salt and brown sugar. Rub mixture all over the pork, cover and refrigerate overnight.
• Preheat oven to 300 degree F.
• Wipe off the salt-sugar mixture from the pork with paper towels. Place the pork in a roasting pan. Set aside.
• In a bowl, combine together maple syrup, lemon juice, mustard and freshly ground pepper. Reserve ½ cup of the mixture for dipping sauce.
• Baste about ½ of the remaining maple-mustard mixture all over the pork. Roast in the oven for 6 hours or until meat is fork tender, basting the pork with the rest of the maple-mustard in the last hour of cooking.
• Heat oil in a sauce pan over medium heat. Add onion and cook until translucent. Stir in ½ cup reserved maple-mustard sauce. Reduce heat and let simmer for a minute. Add butter and whisk until sauce is silky smooth. Season with freshly ground pepper.
• Tear and shred the pork into chunks and place on a serving platter. Serve as is with the dipping sauce or as a sandwich.