Slow-roasted Pork Shoulder W/maple, Mustard, Whisky Glaze (9 Ingredients)

Sherry M Watson
Ratings : 4.9 ⭐ from 1546
⌛ 4+ hours
🗒️ 9 ingredients
👩‍🍳 4 servings

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Today's feature is the slow-roasted pork shoulder w/maple, mustard, whisky glaze. This delightful recipe is easy and quick to prepare.

All you need are 9 ingredients and the readiness to follow 6 easy steps.

Slow-roasted Pork Shoulder W/maple, Mustard, Whisky Glaze (9 ingredients)


  • 1.4 kg boneless pork shoulder roast
  • 1 tsp kosher salt
  • 1 tsp freshly cracked black pepper
  • 1 tsp garlic powder
  • 1/4 cup maple syrup
  • 3 tbsp whisky
  • 2 tbsp apple cider vinegar
  • 2 tbsp Dijon mustard
  • 3 tbsp unsalted butter
⚡Before proceeding to the steps of creating "Slow-roasted Pork Shoulder W/maple, Mustard, Whisky Glaze (9 Ingredients)", it is advisable to explore the following brief health tips:
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We trust that you’ve gained some valuable insights from this information. Now, let’s return to the preparation of the "slow-roasted pork shoulder w/maple, mustard, whisky glaze".

💡️ Once all the components are ready, you are ready to concoct slow-roasted pork shoulder w/maple, mustard, whisky glaze by following the 6 following procedures:


  • Cut shallow slits into the skin of the pork. Be careful that you don't cut all the way down to the meat. Season the skin with salt only. For the rest of the roast, season with the salt, pepper, and garlic powder. Place the roast on a rack sitting in a shallow baking tray.
  • Preheat your oven to 450 F. Once at temp, put in the roast and let cook for 20 minutes. Turn the heat down to 300 F and continue roasting until you reach an internal temperature of 185 F. This can take 4 or more hours, so be sure to make good use of your thermometer. While you wait, make the glaze.
  • In a small pot on medium heat, whisk together the maple syrup, whisky, cider vinegar and mustard. Once smooth, whisk in the butter a little at a time and cook just until the butter melts and incorporates. Add a sprinkle of salt and pepper and take the pot off the heat.
  • Once the roast reaches 185 F, pull it from the oven and give it a brush of the maple glaze. Put the roast back in the oven. Continue roasting (and basting every 15 minutes or so) until the pork reaches 205 F. Once there, pull the roast out and set it aside to rest.
  • Put the pot of glaze back on medium heat and bring it to a simmer. Let it cook about 5 minutes until it reduces and darkens into a sauce about the consistency of pancake syrup.
  • Remove any strings holding the roast together, then pull the meat apart using a couple of forks. Be savage about it; the dish isn't supposed to be pretty. Drizzle the maple sauce over the shards of meat and eat immediately.

We're certain that by accurately following the recipe we've provided, from the ingredients to the steps, you'll achieve superb results.

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