Pulled Pork Butt with Maple Cream Gravy
  • 1 pork Boston butt (around 4-5 lbs)
  • 1 cup mushrooms
  • 2 tbs finely chopped onion
  • 1 cup chicken stock
  • 1 recipe Alternate Rub -OR- 2 tbs Taste of Inspiration Maple Sage Rub (available at Hannaford Supermarkets)
  • ⅛ tsp (scant) thyme
  • 2 cans (15 oz each) whole potatoes
  • 1 tsp salt (see NOTES)
  • ¼ cup heavy cream
  • 2 tbs maple syrup
  • 1 tbs oil for browning (see NOTE)
  1. Coat roast with rub. Brown roast on all sides in the 1 tbs oil.
  2. Place browned roast in slow cooker. Add mushrooms, onion, stock, potatoes and thyme.
  3. Cover and cook on low 8-10 hours, high 4-6 hours. Remove roast.
  4. Turn slow cooker to high, remove cover, add the maple syrup and let the accumulated juices reduce by ⅓—-maybe about 30 minutes time.
  5. Add the cream to the reduced liquid. May be thickened if you find the gravy too thin.
  6. Pull the pork roast apart with 2 forks and add back to the slow cooker to reheat.
  7. Serves 6-8
Add salt AFTER reducing juices or at the end of the cook time.

The oil can be eliminated if you don't brown the meat.

If you desire a thicker gravy than the reduced juices, it may be thickened with 2 tbs flour in ¼-1/2 cup water

Clicking on "Alternate Rub" in the ingredient list will bring you to the page with the recipe.
Recipe by The Midnight Baker at https://bakeatmidnite.com/pulled-pork-butt-with-maple-cream-gravy/