Cider-Maple Pork Shoulder
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The Ski House Cookbook
- Ready In:
- 6hrs 45mins
- 1 (5 -6 lb) boneless pork shoulder
- 1⁄2 cup brown sugar
- 2 tablespoons ground cinnamon
- 4 teaspoons ground ginger
- 1 teaspoon ground allspice
- 2 medium yellow onions
- 1 1⁄2 cups apple cider
- 1⁄4 cup soy sauce
- 2 -4 tablespoons maple syrup
- The night before cooking, trim the pork shoulder of excess fat and trim off the thick layer of skin that often comes attached to one side of the meat; cut the roast into 2 large pieces.
- In a small bowl, stir the sugar, cinnamon, ginger, and allspice together; rub the spices generously all over the meat.
- Wrap the meat in plastic wrap and refrigerate overnight.
- In the morning, peel and cut the onions into 2-inch chunks and place them at the bottom of the slow cooker insert.
- Stir in the cider and soy sauce; place the meat pieces on top.
- Turn the slow cooker to high for 6 hours; using tongs or a slotted spoon, transfer the meat to a serving platter.
- Strain the cooking juices into a bowl (if a lot of fat rises to the surface, spoon it off and discard).
- For each ½ cup liquid, whisk in 2 tablespoons maple syrup; drizzle sauce over the resting meat and serve.
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