Pulled Pork Butt with Maple Cream Gravy

Not your average pulled pork! A tasty rub and a hint of maple syrup in the gravy takes this slow cooker meal to another level.

Prep Time20

Cook Time6

Course: Comfort Foods, Pork, Slow Cooker

Cuisine: American

Keyword: pulled pork

Servings: 6 - 8

Calories: 1169kcal

1 pork Boston butt around 4-5 lbs
1 cup mushrooms
2 tbsp finely chopped onion
1 cup chicken stock
1 recipe Alternate Rub -OR- 2 tbs Taste of Inspiration Maple Sage Rub available at Hannaford Supermarkets
1/8 tsp scant thyme
2 cans 15 oz each whole potatoes
1 tsp salt see NOTES
1/4 cup heavy cream
2 tbsp maple syrup
1 tbsp oil for browning see NOTE

Coat roast with rub. Brown roast on all sides in the 1 tbs oil.
Place browned roast in slow cooker. Add mushrooms, onion, stock, potatoes and thyme.
Cover and cook on low 8-10 hours, high 4-6 hours. Remove roast.
Turn slow cooker to high, remove cover, add the maple syrup and let the accumulated juices reduce by 1/3—-maybe about 30 minutes time.
Add the cream to the reduced liquid. May be thickened if you find the gravy too thin.
Pull the pork roast apart with 2 forks and add back to the slow cooker to reheat.
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 1/4-1/2 cup water

Clicking on "Alternate Rub" in the ingredient list will bring you to the page with the recipe.