This recipe was adapted from a recipe given to me from a Southern American friend of mine for BBQ pork, but my family aren’t keen on BBQ flavour so i felt a more grown up Maple and Mustard would be perfect with a hint of whisky.
Pre heat your oven to gas mark ½ or set your slow cooker to low.
Slice the onions and place in the bottom of a deep roasting dish or slow cooker and place the pork on top fat side up.
Combine all the other ingredients and pour over the pork.
If roasting in the oven cover the top of the dish tightly with tin foil and place on the centre shelf. Cook the pork for 10 hours. (You can’t really over cook this as I left mine for longer by accident and it was still great.) Baste the pork with the juices two or three times.
Once removed from the oven take the pork out of the sauce and pull it apart with a couple of forks. It should pull easily apart with little or no force. Shred it into mouth size pieces.
Skim the fat from the remaining sauce. This is easiest to do once the sauce is cold or the next day as the fat solidifies.
Transfer the sauce to a pan and simmer till is reduced to a thick sauce. Pour over your shredded pork to taste.
Serve warmed with crusty white rolls and coleslaw or with buttery mash and vedge.
This is a really simple recipe that requires little preparation and can be cooked in your oven or slow cooker. It has a long cooking time but it can be started up in the morning and then forgotten about for the day and believe me it is worth the wait. This is the most succulent melt in the mouth pork you will ever taste. I find this is best made a day in advance to enable you to easily skim the fat and for the flavours to mature.
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