Maple-Mustard Pulled Pork
4-5 lb. boneless pork shoulder roast
1 tablespoon kosher salt
1 teaspoon pepper
¾ teaspoon dried oregano
½ cup real maple syrup
3 tablespoon Dijon mustard
½ cup chicken broth
2 tablespoons soy sauce
1 tablespoon apple cider vinegar
1 large yellow onion, peeled and cut into 8 wedges
4 cloves garlic, peeled and smashed
Buns for serving
For maple-mustard sauce:
½ cup maple syrup
¼ cup Dijon mustard
½ teaspoon dried oregano
¼ teaspoon kosher salt
Pepper, to taste
Sprinkle pork with salt, pepper and oregano evenly over all sides of roast, then rub the seasonings into the meat. Place in a large slow-cooker.
Place ½ cup maple syrup and 3 tablespoons Dijon mustard in a small bowl and whisk to combine. Pour over the pork, then turn the pork so all sides are coated in the mixture. Pour the chicken broth, soy sauce, and vinegar around, but not on top of, the pork. Scatter the onion pieces and garlic around the pork. Cover and refrigerate the pork in the slow cooker overnight.
Place the crock in the slow cooker and cook on low 8-10 hours. Transfer pork to a cutting board. Strain the cooking liquid in the slow cooker with a fine-mesh strainer into a large measuring cup, bowl or pan and discard the solids.
When cool enough to handle, use 2 forks to shred the meat into bite-sized pieces. Transfer the pork to the slow cooker. Add some of the cooking liquid until moist but not wet and toss to combine.
Whisk together the maple-mustard sauce and drizzle some on top of each sandwich before serving.