Get ready to experience the perfect blend of sweet and smoky with this Smoky Maple Pulled Pork recipe. It's a mouthwatering dish that's perfect for any gathering or cozy dinner at home, and it's sure to become a favorite in your household.
Pork shoulder is the star of this dish, offering rich flavor and a perfect texture for shredding. The maple syrup adds natural sweetness that perfectly complements the smokiness from the spices. Apple cider vinegar provides a slight tang to balance the sweetness and cut through the richness of the pork. Brown sugar enhances the sweetness and provides a caramel-like depth. The smoked paprika, garlic powder, and onion powder create a smoky, savory rub that penetrates the meat. Seasoning with salt and black pepper ensures the flavors pop, while a touch of cayenne pepper adds a subtle heat. Finally, the BBQ sauce and Worcestershire sauce bring everything together with a rich, tangy finish.
Serve the Smoky Maple Pulled Pork on soft buns for a classic pulled pork sandwich. Add a crunchy slaw on top for a refreshing contrast. It also works wonderfully as a taco filling with some pickled onions and cilantro. For a lower carb option, serve it over a bed of greens or alongside roasted vegetables.
First things first, preheat your oven to 300°F (150°C). It's crucial for getting that tender, fall-apart texture we're aiming for. While the oven is warming up, grab a bowl and mix together your marinade. Combine the maple syrup, apple cider vinegar, brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper. This flavorful mixture will work its magic on the pork.
Place the pork shoulder in a roasting pan. Pour the marinade over it, making sure the pork is well-coated. I like to use my hands to rub it in a bit, ensuring all the flavors are locked in. Cover the pan with aluminum foil — this helps keep the moisture in, allowing the pork to become perfectly tender. Now, pop it in the oven and let it roast for 4-5 hours. You'll know it's ready when it easily pulls apart with a fork.
Once out of the oven, give the pork a rest for about 15 minutes. This helps the juices settle back into the meat. Then, using two forks, shred the pork into bite-sized pieces — it's super satisfying to see how tender it is! In a large bowl, mix the shredded pork with the BBQ sauce and Worcestershire sauce until everything is well combined and glossy.
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