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Maple Mustard Pulled Pork

By: Andrew Chase

This pulled-pork sandwich is flavoured with a trio of ingredients that Canada produces more of than any other place in the world: maple syrup, mustard seed and, of course, Canadian rye whisky. As well as being convenient, slow cookers don't heat up the kitchen. If you don't have one, you can oven-braise the pork. Serve the sandwiches on whole grain buns with hot mustard, and dill or sour pickles on the side.

Ingredients

3 lbs (1.5 kg) pork shoulder or butt roast

1/2 cup (125 mL) maple syrup

3 tbsp (45 mL) prepared mustard

3 tbsp (45 mL) Canadian whisky

3 tbsp (45 mL) cider vinegar

2 tbsp (30 mL) soy sauce

3 cloves garlic, pressed or minced

1 large onion, minced

1/2 tsp (2 mL) each salt and black pepper

1/4 tsp (1 mL) ground clove

3 green green onions, chopped

Preparation

Place pork, fat side up, in slow cooker (if roast is skin-on, cut off skin and reserve).

In bowl, whisk together maple syrup, mustard, whisky, vinegar, soy sauce, garlic, onion, salt, pepper and cloves; pour over pork (if desired, place skin over top). 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/160C oven, 2-1/2 to 3 hours).

Transfer pork to bowl; trim off and discard excess fat (and discard skin). 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/375 mL. Stir into pork; stir in green onions.

Makes 10 to 12 servings.

Serving(s): 10 to 12

Nutritional Information
Per each of 12 servings: about
Calories	151
Protein	14 g
Fat (total)	5 g
Sat. Fat	2 g
Carbohydrate	12 g
Cholesterol	48 mg
Sodium	341 mg
Calcium	3 % RDI
Iron	9 % RDI
Vitamin A	1 % RDI
Vitamin C	2 % RDI
Folate	4 % RDI

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Source

Homemakers Magazine: Summer 2008

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