Slow-Cooked Pork Butt with Maple-Mustard Glaze

This delicious slow-cooked pork butt features a perfect blend of sweet and savory flavors, enhanced by a maple-mustard glaze that caramelizes beautifully during cooking. The pork becomes incredibly tender and juicy, making it a standout dish for any gathering. It respects traditional cooking methods while adding a creative twist with the glaze, ensuring a satisfying meal that appeals to a wide range of palates.

Ingredients:

• 4-5 lbs pork butt
• 2 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup chicken broth
• 1/2 cup pure maple syrup
• 1/4 cup Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon thyme
• 1 teaspoon rosemary

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Sear the pork butt on all sides until browned, about 4-5 minutes per side.
2. Transfer the pork to a slow cooker. Add chopped onion and minced garlic on top.
3. In a bowl, mix together chicken broth, maple syrup, Dijon mustard, apple cider vinegar, smoked paprika, salt, pepper, thyme, and rosemary. Pour this mixture over the pork.
4. Cover and cook on low for 8-10 hours or on high for 4-6 hours, until the pork is tender and easily pulls apart with a fork.
5. Once cooked, remove the pork from the slow cooker and let it rest for about 10 minutes. Shred the pork using two forks.
6. Serve the shredded pork with the glaze drizzled on top, alongside your favorite sides.