INGREDIENTS

• 3–4 lbs pork shoulder or pork butt, bone-in or boneless
• ½ cup Sugar Bob's Smoked Maple BBQ Sauce, plus more for serving
• 2 tbsp Sugar Bob's Smoked Maple Syrup
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp sea salt
• ½ tsp cracked black pepper
• ½ cup chicken stock or water

INSTRUCTIONS

• Season: Mix garlic powder, paprika, salt, and pepper, and rub all over the pork. Let it sit at room temperature for 30 minutes if you have time.
• Build the sauce: Whisk together Smoked Maple BBQ Sauce, Smoked Maple Syrup, and apple cider vinegar in a small bowl.
• Slow cooker: Place pork in the slow cooker. Pour stock into the bottom, then spoon the sauce mixture over the top. Cook on low for 8–10 hours or high for 5–6 hours until the meat pulls apart easily.
• Oven: Preheat to 300°F. Place seasoned pork in a covered Dutch oven with the stock. Spoon sauce over the top, cover, and cook for 3.5-4 hours until fork-tender.
• Pull: Remove pork and shred with two forks, discarding any large pieces of fat. Return the meat to the cooking liquid and toss to coat.
• Finish: Serve with extra Smoked Maple BBQ Sauce on the side. Always more sauce on the side.

Pro Tip: If the cooking liquid is thin after pulling, pour it into a small saucepan and reduce it over medium heat for 10 minutes. Toss the pulled pork in the reduced liquid before serving; it concentrates the maple and smoke into something worth the extra step.

WHERE TO USE IT

• Piled on a brioche bun with coleslaw and a drizzle of Jalapeño Maple Sriracha
• Over a baked potato with sharp cheddar
• In tacos with pickled red onion and fresh cilantro
• On a sheet pan with roasted sweet potatoes for a weeknight plate
• As a pizza topping with caramelized onions and goat cheese