- 1 tablespoon butter
- 1 clove of garlic, minced
- 1 onion, minced
- 1 strong beer of your choice
- 1 cup chicken or beef broth
- 1/3 + 1/4 cup maple syrup (preferably dark syrup for its robust flavour)
- 3 tablespoons Dijon mustard
- 2 cloves
- 1 cinnamon stick
- 1 teaspoon coriander seeds
- Freshly ground pepper, to taste.
- 1 2.5-kg (5 1/2-lbs) smoked pork shoulder (bone in)
- Melt butter in a large casserole over medium heat. Add onions and garlic and sauté.
- Add the beer, chicken or beef broth, 60 ml (1/4 cup) of maple syrup, mustard, spices and pepper. Mix well to blend the mustard in and bring to a boil.
- Place the pork in the casserole. Bring to a boil, cover and let simmer for 1 1/2 hours or until the meat is tender.
- Preheat the oven to 200ºC (400ºF).
- Remove the pork from the casserole; remove the string from around the shoulder (remove the skin and trim off some fat, if desired) and place in an oven-proof dish.
- Cook the broth mixture until it is reduced by half. Add the remaining 60 ml (1/4 cup) maple syrup.
- Baste the meat with broth and place in the oven for 15 to 20 minutes. Baste frequently.
- Carve the pork and serve with your choice of vegetables.
The Quebec Maple Syrup Producers are not in any way responsible for the identification or presence of allergens in recipes or for the classification of any recipe as vegetarian or vegan.
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