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Slow Cooker Honey Maple Butter Pork Shoulder
(My version as we like extra spices.)
3 kg rolled shoulder of pork
Meat Rub
1/4 cup firmly packed brown sugar
1 tablespoon Smoked paprika
1 dessert spoon garlic powder
2 teaspoons ground black pepper
2 teaspoons salt flakes
4 teaspoons ground ginger powder
2 teaspoons onion powder
2 teaspoons dried rosemary
1 teaspoons cumin
1 teaspoons celery salt
Sauce Mix
1 1/2 cup honey
1/4 cup maple syrup
250gm butter
1/2 cup cider vinegar
4 teaspoons garlic paste
4 cloves rough chopped garlic
Extra
2 teaspoons smoked paprika
50 gm butter
Let’s See How to Cook Slow Cooker Honey Maple Butter Pork Shoulder Recipe
Directions:
Remove netting from pork. Mix meat rub together and rub well into pork and all crevices. Re tie pork with butchers string.
Sear pork in a dry pan on all sides and place into slow cooker skin side up.
In the dry pan which pork was seared in, add all sauce ingredients and rapid boil for a few minutes until sauce bubbles. Don’t allow to burn.
Add sauce mix to slow cooker making sure sauce is poured over the top of the meat as you add it to the slow cooker.
Before placing lid on cooker, sprinkle the extra 2 teaspoons of smoked paprika on to the pork skin and place the extra butter on top.
Put the lid on and cook on low 8 to 10 hours. My slow cooker cooks hot so it takes approx. 8.5 hours for me.
When cooked, very carefully remove pork to rest on plate covered with foil.
Ladle some of the sauce into a saucepan and thicken with a little cornflour mixed with water.
Slice pork into big chunks or shred apart and drizzle a little sauce over pork to serve. The sauce is pretty intense so use it sparingly.
I served our pork with bacon and onion smashed potatoes and salad.
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