Slow Cooker Maple Pulled Pork
I LOVE this recipe. It is a simple and healthy recipe that is quick to assemble and leave in your crock pot for a hot dinner after a long day outside. This recipe utilizes both our HHF boneless (or bone-in) roast and HHF maple syrup.
After making the initial pulled pork for dinner with brussel sprouts, we used the leftovers for delicious butternut squash and pulled pork enchiladas! Such a great idea. I found this recipe on pinterest and only adapted it slightly. I make reference at the bottom of the directions.
HHF Pork Roast - 2-3 lbs (boneless or bone in)
1/2 large onion, chopped
1/3 cup HHF Dark Maple Syrup
1/3 cup Apple Cider Vinegar (my favorite - Vermont Village Raw & Unfiltered)
1 teaspoon salt
Fresh cracked black pepper to taste
2 teaspoons chili powder
Cut pork roast in half lengthwise. If you have bone-in, it might be more tricky but adds flavor!
Trim excess fat, but to be honest, our roasts don't tend to have too much excess... and once again, adds flavor!
Place onions on bottom of slow cooker. I sometimes saute them first to get the caramelization affect, but that is up to you.
Place pork roast on top of onions.
Grab a glass measuring cup or small bowl and whisk together the maple syrup, apple cider vinegar, salt, and chili powder. Then pour the mixture over the pork.
Crack some pepper on top, optional. Cook on low heat for 8 hours or until the meat is fork tender.
Move pork to a serving dish (reserving all liquid in pot) and shred with forks. Pour at least half the remaining liquid onto the meat and toss to mix. Serve! Our favorite is to put the pork on toasted ciabatta rolls with a side of roasted brussel sprouts.
Also: Check out the leftovers recipes, such as the enchiladas with butternut squash at sweetpeasandsaffron.com. My twist is to add extra butternut squash and use lots of homemade enchilada sauce. My favorite homemade (so much better than the can!) enchilada sauce can be found at http://www.gimmesomeoven.com/red-enchilada-sauce/.