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Maple-glazed pulled pork shoulder

Thanks to the'épicierI have all the ingredients to stay in my kitchen and prepare this comforting dish instead of wasting time in the aisles of the supermarket.

Prepare in advance

20 min

Cook time

3h 30min

Portions

4 to 6

Recipes from Le Coup de Grâce > Maple-Glazed Pulled Pork Shoulder

A house that smells of happiness for 3.5 hours, a maple sauce that glazes and sticks to the lips: it's the kind of dinner that silences everyone at the table!

Having the productsépicier Having everything on hand, both in the freezer and in my pantry, really makes life easier with the boys. The pork shoulder is ready to cook, the beef broth, mustard, vinegar, soy sauce: everything is there, without having to do any last-minute shopping. Less time at the supermarket, more time with my boys. And frankly, when the…

This maple-glazed pulled pork is the kind of recipe that fills the whole house with its aroma for hours and effortlessly brings everyone together around the table. The boneless pork shoulder...épicier The pork is seared over high heat to develop a beautiful golden crust, then simmered in the oven for 3 1/2 hours in a rich broth until the meat is fork-tender. The cooking sauce is then reduced to a syrupy consistency and poured over the pulled pork for a glazed, melt-in-your-mouth, and utterly irresistible result. It's the ultimate comfort food for a family dinner or Sunday lunch.

Ingredients

Pulled Pork

1 boneless pork shoulder l'épicier of 1,5 kg
1 Spanish onion, chopped
4 cloves of garlic, chopped
1 cup (250 ml) of maple syrup
1/4 cup (60 ml) soy sauce
1/4 cup (60 ml) of apple cider vinegar
3 tbsp (45 ml) of Dijon mustard
3 1/4 cups (900 ml) beef broth
1 tsp (5 ml) of smoked paprika
1 tsp (5 ml) dried thyme
Olive oil
Salt and pepper
Fresh, chopped parsley (for serving)

Mashed potatoes

1 kg of yellow potatoes, peeled and cut into cubes
1/4 cup (60 ml) unsalted butter
1/3 cup (80 ml) of 35% cream, plus more as needed to adjust the texture
Salt and pepper, to taste

Prepare in advance

Preheat oven to 300°F (150°C).
Season the pork generously with salt and pepper on all sides. In a Dutch oven heated over high heat with a drizzle of olive oil, sear the pork for 3 to 4 minutes per side until nicely browned. Add more oil if needed. Remove the pork and set aside.
In the same pot, add the onion, garlic, and a drizzle of olive oil. Cook for 3 to 4 minutes, stirring, until softened. Add the maple syrup, soy sauce, cider vinegar, mustard, smoked paprika, and thyme. Season with salt and pepper and stir to combine. Return the pork to the pot and pour in enough beef broth to cover the meat. Cover and bake for 3 1/2 to 4 hours, basting every hour, until the meat is fork-tender.
Remove the pork from the pot and let it rest for 15 minutes. Shred the meat using two forks. Discard the fat.
Reduce the cooking juices over high heat for 8 to 10 minutes to obtain a syrupy, coating sauce. Return the shredded pork to the sauce and mix well.
Meanwhile, cook the potatoes in a large pot of salted water until tender. Drain and mash with the butter and cream. Season with salt and pepper to taste.
Serve the shredded pork over the mashed potatoes and garnish with fresh parsley.

Watch the recipe video