Instructions
1. Combine the Glaze:
In a small bowl, whisk together the maple syrup and mustard until smooth.
2. Assemble in Slow Cooker:
Place the pork roast in the slow cooker. Pour the maple mustard glaze evenly over the top, turning the roast to coat it on all sides.
3. Slow Cook to Perfection:
Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours. The roast is done when it is fork-tender and easily shreds.
4. Rest and Serve:
Carefully remove the pork from the slow cooker and let it rest for 10 minutes before slicing or shredding with two forks. Serve with the delicious juices from the pot spooned over the top.
🌟 Pro-Tips for Success
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For Deeper Flavor (Optional but Recommended): Pat the pork roast dry and season generously with salt and pepper. Heat 1 tablespoon of oil in a large skillet over medium-high heat and sear the roast on all sides until browned, about 2-3 minutes per side. Then place it in the slow cooker and add the glaze.
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Sauce Thickening (Optional): For a thicker sauce, pour the liquid from the slow cooker into a saucepan after cooking. Simmer over medium heat for 10-15 minutes until it reduces and thickens to your liking.
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Cut of Meat Matters: Pork shoulder (Boston butt) is well-marbled with fat and will become incredibly tender and shred easily. Pork loin is much leaner and is better for slicing, but can dry out if overcooked.
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Customize It: Add a splash of apple cider vinegar for extra tang, or a pinch of garlic powder or dried thyme for an herby note.
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