Super Bowl Sunday. We Canadians don’t really care. Ok, more accurately, my household couldn’t care less about American Football. However, we do love to pretend by having Super Bowl food for dinner. Maple pulled pork? GET IN MY BELLY!
It doesn’t really feel like Super Bowl Sunday considering it is four degrees in Calgary today, but who cares! It is time for Maple Pulled Pork. Even as I write this there is pork shouldering being slowwwwwly cooked in my slow cooker. It has just gotten to the point where you can start smelling it. I won’t lie, I am starting to salivate. All right, enough of the chitter chatter, let’s get to the recipe.
For this recipe you will need a slow cooker, but in this day and age who does have one? And you will need a nice cut of pork. If you are in Calgary like us, we suggest going with Spragg’s pork. We may be biased because they used to be beside us at the Millarville Farmers’ Market, but our tastebuds don’t care about that and they are pretty convinced that Spragg’s is the best pork and they’re local too! Find Spragg’s here.
2 lbs of boneless pork (Shoulder recommended)
3/4 of an onion sliced like you would for onion rings
2 teaspoons of chili powder
1 1/2 teaspoons of cumin
1/2 cup of dark maple syrup
1 teaspoon of salt
1 teaspoon pepper
1/2 cup apple cider vinegar
Turn slow cooker on to low
Lay half the onion slices on the bottom of the slow cooker
Cut pork shoulder in half
Place both halves of the pork on top of the onion
Lay the rest of the onion on top of the pork
Combine all of the rest of the ingredients together in a bowl and stir the shit out of it
Pour the liquid mixture from the bowl onto the pork try to cover every bit of it
Cook on low for 8ish hours (do not try to cook it on high for shorter amount of time, the pork will not turn out right. The pork should practically fall apart it is so tender)
If the liquid gets low add 1/3 of a cup of water
Remove the pork and put it in a medium sized mixing bowl and use two forks to separate it.
Pour desired amount of the left over sauce onto the pork. Probably half, but depends on whether you want it more or less saucy
Add to a bun
Add coleslaw if you want – We usually go with an asian coleslaw. It may sound crazy but it is super tasty good times.