Smoky Maple Pulled Pork au jus

IMG_0848Pulled pork recipe is always a welcomed meal in our home.  This recipe can be made in the oven or in a crock pot.  If you use a crock pot you will need to add 1-2 hours to the baking time.  When making pulled pork, I like to double the recipe and freeze the pulled pork in meal size portions to defrost for later use.
Here are a few examples of the meals that I have used this pulled pork in: Besides the pulled pork sandwich try adding pulled pork to nachos, and taco’s instead of chicken or beef.  Serve over smashed-potatoes and baked potatoes with cheese, sour cream, and chives or green onions.  On a pizza, spread a thin layer of bbq sauce and top with pulled pork, red onion, green pepper, pineapple and cheese.  Delicious with caramelized onions, hot peppers and cheese in a quesadilla.  Served on top of mac n’ cheese or with baked beans.  A lunch-time hit when placed in a grilled cheese sandwich.  Pulled pork can make delectable appetizers like pulled pork wonton cups, stuffed mushrooms with pulled pork and cheese, bruschetta and sliders.

Smoky Maple Pulled Pork Au Jus

  • Servings: 8
  • Difficulty: easy
  • Print


  • 1 Bone in Pork shoulder roast 6-8 lbs (Pork butt roast)
  • 3 Tbsp Dry Spice Rub (or a mix spices of your choosing *use my spice rub as a guide)
  • 1 cup water
  • 1/4 Maple syrup
  • 1/2 cup Apple cider vinegar
  • 1 Tbsp Worcestershire sauce
  • 1 tsp minced/puree garlic
  • 1 tsp liquid smoke *optional
  • Salt and pepper to taste

IMG_0753Pre-heat the oven to 400°.  Place the pork shoulder into a roast panIMG_0775Use my dry spice rub recipe or one or your own.IMG_0772Cover the pork with the dry spice

IMG_0786Rub all areas of the pork with the dry spice.  Add the water to the bottom of the pan. Cover the pork and place into the preheated oven and set the timer for 4 hrs 30 minutes.  Occasionally check on the pork to ensure the pan doesn’t dry out.  If you find that it is add 1/4 cup of water. IMG_0759Into a medium-sized bowl add the apple cider vinegar.IMG_0764The worcestershire sauceIMG_0768Mince or puree the garlic and add to the sauce.IMG_0777The liquid smoke is optional, but if you like smoke flavour add in now.  IMG_0783Add in the maple syrup and whisk all the ingredients together.  Set aside.IMG_0799Once the timer for the pork is finished.  Remove the roaster from the oven and let rest for 30 minutes.
IMG_0801Remove from the pan and set on a clean surface or cutting board.  Using your hand or two forks as the pork will still be hot inside start removing the bone and excess fat.  I like to remove as much of the excess fat as possible but you may keep some of the fat and gristle to mix in if you prefer.IMG_0805Once the bone and excess gristle are removed start breaking up the pork, by pulling it apart in strands.IMG_0812Drain the au jus (pan drippings) into a small bowl.  Let rest for a minute and then spoon off most of the pork fat from the top.IMG_0814Place the pulled pork back to the roasting pan.IMG_0817Pour the au jus over the pulled pork.
IMG_0818Pour the maple sauce over the pulled pork, stir to evenly distribute the sauce.IMG_0828Place back into a 325° oven for 30-45 minutes.  Remove from oven, stir and you are ready to serve.  Use as is or add to one of the many meals pulled pork is delicious with.
IMG_0831For a pulled pork sandwich I add a generous serving of pulled pork to the bottom portion of a bun.
IMG_0834Serve as is or top with a tablespoon of your favourite barbecue sauce.  My family loves pulled pork sandwiches topped with my homemade maple bbq sauce.
IMG_0838Serve on its ownIMG_0845Delicious when served with a side saladDSC_5520Pulled pork is delicious with these Crispy garlic parmesan french fries


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