Description
This Healthy Slow-Cooker Maple Mustard Pulled Pork recipe offers a deliciously tender and flavorful pork shoulder cooked low and slow in a blend of dried oregano, ground mustard, garlic, and a sweet maple mustard sauce. Perfect for easy meal prep or entertaining, this pulled pork is juicy, savory, and subtly sweet—ideal for sandwiches, salads, or bowls.
Ingredients
Spice Rub
- 1 tablespoon dried oregano
- 1 tablespoon ground mustard
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Main Ingredients
- 4½ pounds pork shoulder or pork butt
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
Maple Mustard Sauce
- ½ cup pure maple syrup
- ⅓ cup whole-grain mustard
- ½ teaspoon dried oregano
- ¼ teaspoon kosher salt
- Pinch of freshly ground black pepper
Instructions
- Season the Pork: Mix dried oregano, ground mustard, kosher salt, and freshly ground black pepper together in a small bowl. Trim excess fat from the pork shoulder, leaving some fat for flavor. Rub the spice mixture generously all over the pork. Place the seasoned pork in the slow cooker and scatter the diced onion and minced garlic evenly around it.
- Prepare the Sauce: In a medium bowl, combine pure maple syrup, whole-grain mustard, dried oregano, kosher salt, and freshly ground black pepper. Stir well until the sauce is smooth. Pour half of this sauce over the pork in the slow cooker, ensuring the meat is evenly coated. Reserve the remaining sauce for later use.
- Cook the Pork: Secure the lid on the slow cooker. Cook the pork on the low setting for 8-10 hours or on high for 5-6 hours until the pork is very tender and easily pulls apart with a fork.
- Shred and Combine: Carefully remove the cooked pork from the slow cooker and place it on a cutting board. Use two forks to shred the pork into small pieces. Scoop out some of the cooked onions and cooking liquid from the slow cooker and mix them into the shredded pork. Drizzle the reserved maple mustard sauce over the shredded pork and stir thoroughly to combine and coat the meat evenly.
Notes
- For best flavor, use bone-in pork shoulder if possible, as the bones add richness during cooking.
- Leftover pulled pork can be refrigerated in an airtight container for up to 4 days or frozen for up to 3 months.
- Serve on toasted buns, over rice, or in salads for a versatile meal.
- Adjust the sweetness by varying the amount of maple syrup in the sauce to suit your taste.
