Maple Bourbon Pulled Pork


1 pork loin, about 2-3 lbs, trimmed of fat and connective tissue
1/2 cup maple syrup
3T bourbon
3T cider vinegar
3T whole grain mustard
2T soy sauce
1/4t cloves
a few grinds of black pepper
1 onion, cut into slices
3 garlic cloves, minced (I actually just smashed these and tossed them in, I’m a little lazy when it comes to mincing garlic)


Note: I omitted the salt, since I was using regular sodium soy sauce and it was fairly salty in the end.

In a bowl (or the pot you’re going to use), whisk together the liquids and spices. Put the pork in the pot, and if the sauce is in a separate bowl, pour over the pork. Otherwise, roll the pork around in the sauce to coat on all sides.

Cover the pot and stick in a 300F oven. Braise for 3hours (or more, if you get distracted by the feed dogs on your sewing machine not working), turning the pork over every 45-60 minutes or so.

Remove from oven. Place pork into a bowl, let it cool a bit, then start shredding with two forks. It should be tender enough that it starts falling apart while you’re trying to move it (this makes moving it difficult, but it’s a sign that it’s nicely done). Meanwhile, reduce the sauce (this part is very easy if your baking pot is something like Le Creuset or another stovetop-to-oven material) over medium-high heat until it’s nicely thickened.

Mix some or all of the sauce with the shredded pork.

Serve the pork on a roll with some extra sauce over the meat (what I do), or mix all the sauce with the pork and serve on a roll or just on your plate.