Dave’s Maple-Barbecued Pulled Pork

Ingredients

1 tbsp oil
1/2 cup finely chopped onion
1 garlic clove (minced)
1 tbsp chili powder
1 tsp salt
1 tsp maple mustard
1/4 cup orange juice
1 cup ketchup
1/4 cup cider vinegar
2/3 cup grade B maple syrup
1/4 cup water
sea salt and black pepper
3 lbs boneless pork loin roast (cut into four pieces)

Directions

~Preheat oven to 275°. Make sure oven rack is adjusted to the middle of the oven.

~Place pork in roasting pan or casserole dish. Season with Worcestershire sauce, salt, and pepper. Add 1/4 cup water, cover with lid or foil, put in oven and roast for one hour.

~While pork is roasting the first hour, prepare the sauce.

~In a medium sauce pan, heat oil over medium heat. Add onion, saute 5 minutes, or until golden brown, add garlic, saute 1 minute or until fragrant. Add
remaining ingredients, simmer 30 minutes.

~Remove roast from oven. Remove lid/foil. Pour sauce over pork, recover. Bake for 3 hours. Turn every hour until pork is tender when pierced with a fork.

~Remove from oven, cool. Pull or shred meat with fork. Stir meat and sauce together. Reheat.

~Enjoy.

~Serves six.

Cooking with Maple Syrup

Pure maple syrup is slightly sweeter than cane sugar. It contains 62 calories per tablespoon as opposed to 54 calories per tablespoon for sugar. But – you use less maple syrup.

To use maple syrup in cooking: substitute 3/4 cup of syrup for each cup of sugar and reduce the liquid in the recipe by 3 tablespoons.

When using Maple Syrup to replace granulated white sugar, first make sure that using the liquid maple syrup will not hurt the recipe.

There is roughly the same amount of sugar in a cup of maple syrup as there is in a cup of granulated white sugar. Using the cup of maple syrup in place of the white sugar adds extra 3.7 ounces (1/3 to 1/2 cup) of liquid to the recipe. To balance the liquid in the recipe, you need to reduce other liquids in the recipe, typically water or milk, by the same amount, 1/3 to ½ cup, for each cup of sugar replaced.

To replace brown sugar, do the following:

1 cup loose brown sugar = ¾ cup maple syrup, reduce other liquids by ¼ cup
1 cup packed brown sugar = 1 cup plus 1 Tbsp maple syrup. Reduce other liquids in the recipe by just less than ½ cup.

Maple Sugar

Maple Sugar can be substituted for granulated sugar, cup for cup.

1 cup granulated sugar = 1 cup of maple sugar

Maple Sugar can also be used in place of brown sugar.

1 cup loose brown sugar = 1 cup maple sugar

If the recipe calls for “packed” brown sugar, I use the following amounts of maple sugar:

¼ cup packed brown sugar = ½ cup maple sugar
½ cup packed brown sugar = ¾ cup maple sugar
¾ cup packed brown sugar = 1 cup maple sugar
1 cup packed brown sugar = 1 ¼ cups maple sugar

I increase the maple sugar by ¼ cup more than what the recipe calls for in packed brown sugar.

About Yeany’s Maple:

Yeany’s Maple is a 3,000 tap operation in Forest County, producing approximately 1,000 gallons of maple syrup each year.

Maple Grades

– Golden Maple Syrup – with a delicate taste
– Amber Maple Syrup – with a rich taste
– Dark Maple Syrup – with a robust taste
– Very Dark Maple Syrup – with a strong taste

For more information on Yeany’s Maple Syrup, visit https://www.facebook.com/pages/Yeanys-Maple-Syrup/161532047254784.