Cider-Maple Pork Shoulder

The Ski House Cookbook

Ready In:
6hrs 45mins
Serves:
Units:

ingredients

directions

  • 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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@ratherbeswimmin
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  1. ratherbeswimmin
    The Ski House Cookbook
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