Pork Shoulder With Maple Barbecue Sauce


This saucy, sweet dish is sure to become an easy weeknight staple. The must-try mix is a delicious blend of maple syrup, barbeque sauce and more every-day goodness.

Number of servings :

Prep time:

Cooking time:

Type of meal : | Main Courses | Main Courses

Special diet :


2 tbsp (25 mL) brown sugar
1 tbsp (15 mL) kosher salt
1 tsp (5 mL) paprika
1 tsp (5 mL) freshly ground black pepper
2 tbsp (25 mL) Dijon mustard
3 cloves garlic, minced
4 lbs (2 kg) boneless pork shoulder (pork butt roast)
Cooking liquid:
2 cups (500 mL) water
1 cup (250 mL) apple juice
½ cup (125 mL) maple syrup
1 tbsp (15 mL) Worcestershire sauce
6 cloves garlic, whole
2 onions, thickly sliced

Maple Barbecue Sauce:
2 cups (500 mL) favourite barbecue sauce
¾ cup (175 mL) maple syrup
2 tbsp (25 mL) Worcestershire sauce
1 tbsp (15 mL) Dijon mustard
2 tbsp (25 mL) rice vinegar
2 tbsp (25 mL) soy sauce



  1. Combine brown sugar, salt, paprika, pepper, mustard and garlic. Rub into pork roast. Marinate overnight in the refrigerator.
  2. Combine water, apple juice, maple syrup and Worcestershire sauce. Place garlic and onions in the bottom of a Dutch oven and set roast on top. Add liquid. Cover roast surface with parchment paper, then cover container tightly. Cook in a preheated 325°F (160°C) oven for 4 to 5 hours or longer, until pork is so tender that it falls apart when pierced with a fork. Turn roast a few times during cooking.
  3. Meanwhile, in a saucepan, whisk barbecue sauce with maple syrup, Worcester-shire sauce, mustard, vinegar and soy sauce. Bring to a boil.
  4. When roast is ready, remove from Dutch oven. Slice and reheat in the sauce.
  5. For pulled pork: Cool roast for about an hour, then shred meat into pieces. Com-bine with sauce. Place in a baking dish, cover, then heat thoroughly in a pre-heated 350°F (180°C) oven for approximately 30 minutes.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:3573