Cider-Maple Pork Shoulder |
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Prep Time: 45 Minutes Cook Time: 360 Minutes |
Ready In: 405 Minutes Servings: 6 |
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The Ski House Cookbook Ingredients:
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 |
Directions:
1. 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.
2. In a small bowl, stir the sugar, cinnamon, ginger, and allspice together; rub the spices generously all over the meat.
3. Wrap the meat in plastic wrap and refrigerate overnight.
4. In the morning, peel and cut the onions into 2-inch chunks and place them at the bottom of the slow cooker insert.
5. Stir in the cider and soy sauce; place the meat pieces on top.
6. Turn the slow cooker to high for 6 hours; using tongs or a slotted spoon, transfer the meat to a serving platter.
7. Strain the cooking juices into a bowl (if a lot of fat rises to the surface, spoon it off and discard).
8. For each 1/2 cup liquid, whisk in 2 tablespoons maple syrup; drizzle sauce over the resting meat and serve.
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