Cider-Maple Pork Shoulder - cooking recipe
Ingredients
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1 (5 -6 lb) boneless pork shoulder
1/2 cup brown sugar
2 tablespoons ground cinnamon
4 teaspoons ground ginger
1 teaspoon ground allspice
2 medium yellow onions
1 1/2 cups apple cider
1/4 cup soy sauce
2 -4 tablespoons maple syrup
Preparation
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The night before cooking, trim the pork shoulder of excess fat and trim off the thick layer of skin that often comes attached to one side of the meat; cut the roast into 2 large pieces.
In a small bowl, stir the sugar, cinnamon, ginger, and allspice together; rub the spices generously all over the meat.
Wrap the meat in plastic wrap and refrigerate overnight.
In the morning, peel and cut the onions into 2-inch chunks and place them at the bottom of the slow cooker insert.
Stir in the cider and soy sauce; place the meat pieces on top.
Turn the slow cooker to high for 6 hours; using tongs or a slotted spoon, transfer the meat to a serving platter.
Strain the cooking juices into a bowl (if a lot of fat rises to the surface, spoon it off and discard).
For each 1/2 cup liquid, whisk in 2 tablespoons maple syrup; drizzle sauce over the resting meat and serve.
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