Slow Cooker Maple Brown Sugar Pork Shoulder

• 3 pounds pork shoulder
• 1/2 cup packed brown sugar
• 1/4 cup maple syrup
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 onion, sliced
• 4 cloves garlic, minced
• 1 cup chicken broth

Steps

1. 1 Pat the pork shoulder dry and season with salt and pepper.
2. 2 In a bowl, mix brown sugar, maple syrup, apple cider vinegar, Dijon mustard, smoked paprika, and garlic powder.
3. 3 Place the sliced onion at the bottom of the slow cooker.
4. 4 Place the pork shoulder on top of the onions and pour the maple-brown sugar mixture over the pork.
5. 5 Scatter minced garlic over the pork and pour in the chicken broth.
6. 6 Cover and cook on low for 6 hours or on high for 4 hours.
7. 7 Shred the pork with two forks directly in the slow cooker.
8. 8 Taste and adjust seasoning if needed.
9. 9 Serve warm with juices spooned over the top.

Nutrition

Tips

• For best flavor, allow the pork to rest for 10 minutes before shredding.
• Leftovers can be used in tacos, sandwiches, or salads.
• Adding a splash of apple juice can enhance the sweetness and moisture.

Storage

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently in a saucepan or microwave until warmed through.

Serving Suggestions

• Serve with creamy mashed potatoes and steamed green beans.
• Perfect with a side of coleslaw or baked sweet potatoes.

FAQ