Brandy and Maple Pulled Pork. Place pork in a large roasting pan; brush with vinegar. Evenly season the pork loin with the seasoning mixture and use your hands to massage the rub into all sides of the meat. In your slow cooker, pour the chicken broth, Maple Dark Balsamic Vinegar and worcestershire sauce into the bottom.
I like to add in a little more maple syrup to the gravy to sweeten it a little more. Rub the meat with the chili powder, paprika, cumin, cayenne, and salt. Place the onions and garlic in a slow cooker. You can cook Brandy and Maple Pulled Pork using 6 ingredients and 3 steps. Here is how you achieve that.
Ingredients of Brandy and Maple Pulled Pork
- You need 1 kg of Pork shoulder.
- Prepare 15 ml of Olive Oil.
- You need 15 ml of Buffelsfontein Brandewyn, or the best brandy you can find.
- It’s 30 ml of Steers Barbeque Sauce.
- It’s 30 ml of Real Maple Syrup.
- It’s 15 ml of crushed Garlic.
Place the meat on top of the onions. Combine the vinegar maple syrup and tomato paste in a small bowl. Slow cooker maple pulled pork has deliciously subtle maple flavors, a touch of spice from chili powder, and tangy apple cider vinegar. Transfer pork to a cutting board and slice or shred.
Brandy and Maple Pulled Pork step by step
- Combine Oil, Brandy, Barbeque Sauce, Maple Syrup and Garlic and mix well..
- Cover meat with sauce mixture and place in Slow cooker. Cook for 8 hours..
- Remove meat and pull apart with forks. Use a little of the cooking sauces to moisten pulled meat if required..
Turn off the heat and add in the sliced onions, garlic cloves, bourbon, and maple syrup. Scrape the bottom of the pot to get all the browned bits. Add the pork back to the pot, cover, and then place in the preheated oven. Mix the remaining sugar, the maple syrup, mustards and some ground pepper. Rub half the mixture over the pork and sit it on a rack in a roasting tin.
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