A couple months ago, I bought a boneless pork shoulder with the intention to make a recipe out of the Paleo Performance cook book. Once I read the instructions and realized it was a 12 hour commitment, I lost enthusiasm and chickened out. I had never cooked with pork before.
But across the #sundaysetup community, I have been hearing wonderful things about this Shredded Beef Tinga (get the recipe here!), and decided to give it a try. I had the pork shoulder already in my freezer, so I decided to thaw that instead of buying a chuck roast. It was a little intimidating, slow cooking a GIANT hunk of meat, given my level of food safety paranoia (I couldn’t live without my meat thermometer). But I was pleasantly surprised that this pork shoulder cooked really well and was SUPER easy to shred!
If you have read my blog before, you know that I cook with a lot of chicken – but I get really bored of it, really quickly. So, I decided it was time to experiment with pork!
I decided to give the whole homemade BBQ sauce thing a try. Since this is virgin territory, I also bought a store brand BBQ sauce to have on hand in case mine turned out too disgusting to eat. I am happy to report the the store bought sauce remains unopened in my cabinet and will remain there for months to come, because I successfully created BARBEQUE SAUCE!!
This was one of those “let’s see what’s in my cabinet,” type recipes, so you probably already have everything you need to make it! Here is the great thing about homemade BBQ sauce: NO HIGH FRUCTOSE CORN SYRUP!! Okay, there are actually two great things: it is CRAZY easy to make. Throw everything together in a bowl, boil it and BOOM!
So here it is, I am happy to introduce you to…….
Slow Cooker Pulled Pork w/ Maple BBQ Sauce
What You Need
2-3lb pork shoulder
For the Sauce
1 ½ cup organic ketchup
1 cup pure maple syrup
½ cup mustard
½ cup apple cider vinegar
¼ cup beef broth
1 tbs garlic powder
1 tbs paprika
1 tbs ground mustard
1 tbs onion powder
1 ½ tbs pure honey
½ tbs cayenne
1 tsp sea salt
1 tbs frank’s red hot
What To Do
- Place your pork shoulder in a crockpot. Then, gather all of your sauce ingredients!
- Mix all sauce ingredients together in a medium mixing bowl, then pour over the pork shoulder.
- Cook on high for approximately 4 ½ hours.
- Remove the pork shoulder from the crockpot and place on a cutting board (be careful, the pork will be very soft and start to fall apart – don’t let the hot sauce splash on you!)
- Heat a large pot over high heat and pour in all liquids from the crockpot.
- Let the sauce boil for about 10 minutes.
- Meanwhile, on the cutting board begin shredding your pork, removing the fatty bits as you go. Place the shredded pork back into the crockpot (because, why dirty another dish?)
- When the sauce has thickened, pour it onto your shredded pork and stir well.*
- EAT IT UP!! I enjoyed mine on gluten free bread with a tiny bit of leftover coleslaw. YUM!
I don’t like a ton of sauce, so I kept about 1 cup separate. Just store in an air tight container in the fridge for up to 5 days!