Maple Pulled Pork Buns Recipes

MAPLE-MUSTARD PULLED PORK

Steps:

• Mix the sea salt and 200g of the sugar in a large food bag, add the pork and coat it well. (If you don't have a bag, rub over the pork in a dish and cover with cling film.) Leave in the fridge overnight.
• The next day, remove the pork and wipe down the meat with kitchen paper. Heat oven to 140C/120C fan/gas 1. Mix the remaining sugar, the maple syrup, mustards and some ground pepper. Rub half the mixture over the pork and sit it on a rack in a roasting tin. Roast for 6 hrs.
• Spoon the remaining maple mixture over the pork and roast for 1 hr more.
• Rest the meat for 30 mins on a plate loosely covered with foil. To serve, tear the pork into big fat chunks and, after skimming the surface, spoon over any juices from the tin.

SLOW COOKER MAPLE PULLED PORK

Steps:

• Place onion slices on the bottom of slow cooker.
• Place pork shoulder on top.
• Whisk together the maple syrup, apple cider vinegar, salt and chili powder.
• Pour over the pork.
• Cook on low for 8 hours, or until pork is fall-apart tender.
• Remove pork from slow cooker and place in a large bowl (reserve cooking liquid). Shred with two forks or an electric hand mixer. Toss with cooking liquid to taste (I used at least half of the cooking liquid).

BOURBON AND MAPLE PULLED PORK BURGERS

Steps:

• Turn the instant pot sauté function to more which is the hottest function add in the enough oil to cover the bottom of the pan.
• Pot in the pork and cook on each side to brown and sear the meet - keeping in the juices. This will take up 8-10 mins
• Get a large bowl, jug or similar and with a thick or fork mix the paste, stock, bourbon, mustard, chipotle, vinegar, maple syrup, thyme and bay leaves so that it mixes well.
• Take out the pork and rest
• Put in the rest of the oil to the instant pot and saute the onion until it starts to go clear.
• Next add the mixture to deglaze the bottom on the pot. Stir with a wooden spoon if necessary to remove any brown caramelised bits of food from the pot bottom. These are really tasty and will add to the flavour of the dish.
• Now pour in the rest of the mixture and gently put in the pork - make sure you spoon the liquid over the pork.
• Now put on the instant pot lid and set to pressure cook for 60 minutes. Plus allow 10 minutes for natural release of the pressure
• Start the french fries approximately 15 minutes before the pressure cooking end - put a tray of frozen french fries into the oven and follow the instructions on the packet.
• Check all the pressure is gone and remove the lid - remove the pork and set aside to rest.
• After the pork has rested for at least 5 minutes using tongs it should be nice and easy to pull apart.
• Now strain the liquid left over through a sieve and into a bowl. Discard what is caught in the sieve, and return the mixture to the instant pot bowl. Set the sauté setting to high and reduce the sauce down until it becomes thicker (if it does not thicken see our photo above what to do) - put the pulled apart pork into the sauce and let it stand there while you finish the preparation of the buns for the burger.
• Now take out the ready french fries and cut in half the hamburger buns and quickly set the oven to broil and pop the buns in until brown
• Now it is time to plate up - put the buns on a plate - put on the prepared coleslaw and then put a generous quantity of the pulled pork on top. Drizzle a bit of extra sauce as well according to taste.
• Gently plate the burgers up with a nicely prepared side of fries and ENJOY
• Coleslaw Preparation: Either cut or use a purchased slaw mix. To dress the slaw - whisk and mix the buttermilk, sour cream mayonnaise, juice into a slaw dressing. Add in the coleslaw and toss to coat it in the dressing