Slow Cooker Maple-Dijon Pulled Pork

There is something wonderfully forgiving about pulled pork. Give a good piece of pork shoulder a few hours, some onions and a well-balanced sauce, and the slow cooker does most of the work.This version leans into a distinctly Canadian combination of maple syrup and Dijon mustard, with apple cider vinegar to keep the sauce bright and savoury. The maple isn’t there to make the pork sweet; it rounds out the sharpness of the mustard and vinegar and helps create a rich, glossy sauce.The finished pork is tender enough to pull apart with a fork and versatile enough to become sandwiches, tacos, baked potatoes, grain bowls or a simple dinner with roasted vegetables.Recipe Details Prep time: 20 minutes Cook time: 8–9 hours on Low or 4–5 hours on High, until fork-tender Rest and finish: 20–25 minutes, plus optional sauce reduction Servings: 6–8 Difficulty: Easy IngredientsFor the Pork 3–4 lb (1.4–1.8 kg) boneless pork shoulder or pork butt 1½ tsp kosher salt 1 tsp freshly ground black pepper 1 tbsp (15 mL) olive oil 1 large yellow onion, sliced 4 cloves garlic, minced 1 tsp smoked paprika 1 tsp dried thyme ½ tsp ground cumin ½ tsp chili powder, optional For the Maple-Dijon Sauce ½ cup (125 mL) low-sodium chicken broth ⅓ cup (80 mL) pure maple syrup ¼ cup (60 mL) Dijon mustard ¼ cup (60 mL) apple cider vinegar 2 tbsp (30 mL) tomato paste 1 tbsp (15 mL) Worcestershire sauce 1 tsp smoked paprika ½ tsp freshly ground black pepper ¼ tsp cayenne pepper, optional Instructions1. Season and Brown the PorkPat the pork shoulder dry with paper towel. Season all sides with the salt and black pepper. Heat the olive oil in a large skillet over medium-high heat. Brown the pork on all sides, about 2–3 minutes per side.This step isn’t essential for cooking the pork, but it adds a layer of flavour that you won’t get from simply putting everything into the slow cooker.2. Build the Slow CookerPlace the sliced onion and garlic in the bottom of the slow cooker. Sprinkle over the pork seasoning ingredients: 1 tsp smoked paprika, the dried thyme, ground cumin and optional chili powder.In a small bowl, whisk together the chicken broth, maple syrup, Dijon mustard, apple cider vinegar, tomato paste, Worcestershire sauce, the remaining 1 tsp smoked paprika, ½ tsp black pepper and cayenne, if using. Place the browned pork on top of the onions and pour the sauce over it.3. Slow Cook Until TenderCover and cook on Low for 8–9 hours or High for 4–5 hours, until the pork is very tender and easily pulls apart with a fork. Slow cookers and shoulder sizes vary, so allow more time if the meat still resists shredding.For pulled pork, tenderness is the key finishing cue. Pork shoulder is often ready to shred around 195–205°F (90–96°C), when its connective tissue has had time to soften.4. Rest and ShredTransfer the pork to a large bowl or cutting board and let it rest for about 10 minutes. Remove any large pieces of excess fat, then pull the pork apart using two forks.Skim excess fat from the cooking juices. If there is a lot of liquid, reduce it as described below before returning it to the pork. Return the shredded pork to the slow cooker and toss with enough cooking juices to keep it moist without making it soupy. Let it sit on Low or Warm for another 10–15 minutes before serving.Grounded Kitchen SecretFor especially flavourful pulled pork, don’t discard the cooking liquid after shredding. If there is a lot of liquid, transfer it to a small saucepan and simmer until slightly reduced and concentrated. Taste before adding it back to the pork; you may find that only some of it is needed.For an even better finish, spread some of the shredded pork on a broiler-safe baking sheet and place it under the broiler for 3–5 minutes, watching closely. The edges will become caramelized and slightly crisp while the centre stays tender. Toss the crisped pork with a little of the reserved sauce before serving.Variations & SubstitutionsMore savoury: Reduce the maple syrup to ¼ cup (60 mL) and increase the Dijon mustard to ⅓ cup (80 mL).Milder: Leave out the optional chili powder and cayenne. The Dijon, vinegar and smoked paprika still give the sauce plenty of character.Gluten-free option: Use certified gluten-free Worcestershire sauce and broth, check condiment labels, and serve with gluten-free buns, rice or baked potatoes.Serving Ideas Pile the pork onto toasted brioche or crusty buns with crunchy slaw. Serve it over baked potatoes with a little extra reserved maple-Dijon cooking sauce. Use it as a filling for soft tacos with pickled onions and cabbage. Spoon it over rice or another cooked grain with roasted seasonal vegetables. Serve it alongside roasted root vegetables for a simple fall or winter dinner. Make-Ahead & StoragePulled pork is often even better the next day. Divide leftovers into shallow containers and refrigerate promptly, within 2 hours of cooking. Keep refrigerated in airtight containers for up to 4 days.Reheat with some of the reserved cooking juices until piping hot throughout, reaching 165°F (74°C), to keep the pork moist. Freeze for up to 3 months for best quality. Thaw overnight in the refrigerator before reheating.A Note on the MaplePure maple syrup works best here. It provides a clean maple flavour without making the sauce excessively sweet. Start with the recipe as written, then try the more savoury variation if you prefer a sharper mustard finish.

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