Maple Pulled Pork

Name: Maple Pulled Pork
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 1 boneless pork shoulder (about 1.5 kg / 3 lb / 48 oz); Olive oil; 1 Spanish onion, finely chopped; 4 garlic cloves, finely chopped; 1 cup (250 ml) maple syrup; ¼ cup (60 ml) soy sauce; ¼ cup (60 ml) apple cider vinegar; 3 tbsp (45 ml) Dijon mustard; 3¾ cups (900 ml) beef broth; 1 tsp (5 ml) smoked paprika; 1 tsp (5 ml) dried thyme; Salt and freshly ground pepper; 1 kg (2 lb / 32 oz) yellow potatoes, peeled and cubed; ¼ cup (60 ml / 2 oz) unsalted butter; ⅓ cup (80 ml) 35% cream, and a bit more as needed; Salt and freshly ground pepper; Fresh chopped parsley; Olive oil; Fleur de sel

In collaboration
with l'épicier

Preparation 20 min
Cooking 4 h
Servings 4 to 6
Freezing Absolutely

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Pulled pork

1 boneless pork shoulder (about 1.5 kg / 3 lb / 48 oz)
Olive oil
1 Spanish onion, finely chopped
4 garlic cloves, finely chopped
1 cup (250 ml) maple syrup
¼ cup (60 ml) soy sauce
¼ cup (60 ml) apple cider vinegar
3 tbsp (45 ml) Dijon mustard
3¾ cups (900 ml) beef broth
1 tsp (5 ml) smoked paprika
1 tsp (5 ml) dried thyme
Salt and freshly ground pepper

Mashed potatoes

1 kg (2 lb / 32 oz) yellow potatoes, peeled and cubed
¼ cup (60 ml / 2 oz) unsalted butter
⅓ cup (80 ml) 35% cream, and a bit more as needed
Salt and freshly ground pepper

For serving

Fresh chopped parsley
Olive oil
Fleur de sel

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Preparation

Preheat oven to 150°C (300°F).
Season 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 3 to 4 minutes per side until beautifully golden. Add oil as needed. Remove pork and set aside.
In the same Dutch oven, add onion, garlic and a drizzle of olive oil. Cook 3 to 4 minutes, stirring. Add maple syrup, soy sauce, apple cider vinegar, Dijon mustard, smoked paprika and thyme. Season with salt and pepper and mix. Return pork to the Dutch oven and pour beef broth until meat is covered. Cover and bake 3.5 to 4 hours, basting every hour, until meat easily shreds with a fork.
Remove pork from Dutch oven and let rest 15 minutes. Shred the meat using two forks. Discard fat.
Reduce cooking liquid over high heat for 8 to 10 minutes until you get a syrupy, coating sauce. Return shredded pork to the sauce and mix well.
Meanwhile, cook potatoes in a large pot of salted water until tender. Drain and mash with butter and cream. Season with salt and pepper to taste.
Serve pulled pork over mashed potatoes. Garnish with fresh chopped parsley, a drizzle of olive oil and a pinch of fleur de sel.