Kitchen notes · a little help before you start
Slow Cooker Maple Pulled Pork
Slow Cooker Maple Pulled Pork is made with Pork Shoulder, maple syrup, and onion.
- Prep
- 15 min
- Cook
- 480 min
- Total
- 495 min
- Original yield
- Serves 12
- Ingredients
- 6 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Pork
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: over 60 minutes
A few quick notes
1. Save the cooking water
Reserve the cooking water at the step specified, before it is needed for the sauce.
2. Choose the cooking schedule
Check the slow-cooker setting and timing before deciding when to start.
3. Prepare the whisked mixture
Keep the whisking step in its stated place in the preparation.
Get to know the ingredients
Pork Shoulder (boneless pork butt is a great option)
In the method: Place pork shoulder on top.
onion (sliced)
In the method: Place onion slices on the bottom of slow cooker.
maple syrup
In the method: Whisk together the maple syrup, apple cider vinegar, salt and chili powder.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 12. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
Ingredient note
Source: 2-3 lb Pork Shoulder (boneless pork butt is a great option); upper source range endpoint used for shopping.Ingredient note
Source: 1/2 onion (sliced)Ingredient note
Source: 1/3 cup maple syrupIngredient note
Source: 1/3 cup apple cider vinegarIngredient note
Source: 1 teaspoon saltIngredient note
Source: 2 teaspoons chili powder
How to make it
0 of 6 steps completeMake room for Slow Cooker Maple Pulled Pork
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Finish as directed
Toss with cooking liquid to taste (I used at least half of the cooking liquid).
A few questions you might have
What should I prepare first?
Set out the slow cooker. Start with this step: Place onion slices on the bottom of slow cooker.
Which preparation step should I plan for?
Reserve the cooking water at the step specified, before it is needed for the sauce.
What check should I look for as it cooks?
Cook on low for 8 hours, or until pork is fall-apart tender.
How do I plan the ingredient amounts?
This version serves 12. Use the ingredient amounts listed for that yield. If you change the number of portions, check equipment and the full method as well as the shopping quantities.
Additional recipe notes
storage store in the fridge for up to 4 days. I recommend reheating in a frying pan with some of the cooking liquid for 5-10 minutes until loosened up and warmed through freezer this recipe freezes great after cooking. Portion out in a meal prep container, reusable silicone bag, or heavy-duty freezer bag. Freeze for up to 3 months. crockpot freezer this recipe can work as a freezer crockpot meal: combine all ingredients in a meal prep container, reusable silicone bag, or heavy-duty freezer bag. Freeze for up to 3 months. When you are ready to cook, thaw completely before dumping into the slow cooker and cooking on low for 8 hours.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: sweetpeasandsaffron.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
