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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.
Servings: 6 - 8
- 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.
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.
Serving: 1serving | Calories: 1169kcal | Carbohydrates: 43g | Protein: 95g | Fat: 67g | Saturated Fat: 25g | Cholesterol: 359mg | Sodium: 2993mg | Potassium: 2217mg | Fiber: 2g | Sugar: 31g | Vitamin A: 875IU | Vitamin C: 4mg | Calcium: 145mg | Iron: 7mg