Description
A forgiving, beginner-proof pork shoulder recipe that creates a sticky, caramelized glaze using maple syrup and Dijon mustard. It requires minimal cleanup and yields tender, shreddable meat perfect for sandwiches or sides.
Ingredients
Scale
- 5 to 6 lbs boneless pork shoulder (Boston Butt)
- 2 tbsp butter (or olive oil for dairy-free)
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 4 cloves garlic, minced
- 1/2 cup real maple syrup
- 1/4 cup Dijon mustard
- 1/4 cup soy sauce (or tamari for gluten-free)
Instructions
- Pat the pork shoulder dry with paper towels and trim large chunks of hard fat, leaving some fat on the meat.
- Season the pork generously with salt and pepper on all sides.
- Heat a 6-quart Dutch oven over medium-high heat and add the butter.
- Sear the pork for 3-4 minutes on each side until deeply browned, then remove to a plate.
- Reduce heat to medium, add minced garlic to the pot, and sauté for 30 seconds until fragrant.
- Whisk in maple syrup, Dijon mustard, and soy sauce, scraping up browned bits from the bottom of the pot.
- Simmer the glaze for 1 minute.
- Return the pork to the pot, fat-side up, and pour the glaze over the meat.
- Cover with a tight-fitting lid and place in a preheated 325°F (160°C) oven.
- Braise for 3 to 4 hours until the pork is fork-tender and easily pulls apart (internal temperature 195°F-205°F).
- Remove from oven and let rest for 10 minutes.
- Shred the meat using two forks and spoon pan juices over the meat before serving.
Notes
Do not skip the searing step as it creates complex flavors. Check for tenderness rather than just time, as ovens vary. Save the pan juices to serve as a sauce or thicken with cornstarch. If the sauce is too thin, simmer uncovered for 10-15 minutes after removing the pork.
- Prep Time: 10 minutes
- Cook Time: 3 to 4 hours
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: Approx. 1/8 of the r
- Calories: 450
- Sodium: 600
- Fat: 25
- Carbohydrates: 15
- Protein: 40
Keywords: pork shoulder, maple dijon, braised pork, easy dinner, comfort food, pulled pork, dutch oven recipe