Maple Pulled Pork Tacos
Vermont's liquid gold transforms pulled pork into something magical. Slow-cooked pork is glazed with pure Vermont maple syrup for a perfect balance of sweet and savory. Add apple slaw for a true Green Mountain State experience.
Equipment Needed
Instructions
Season the pork: Pat pork shoulder dry. Rub with salt, pepper, and smoked paprika. Let sit at room temperature for 30 minutes.
Make the braising liquid: Whisk together maple syrup, apple cider vinegar, and Dijon mustard in a bowl.
Braise the pork: Place pork in a Dutch oven. Pour the maple mixture over it. Cover and cook at 300F for 5-6 hours, or until the meat is fall-apart tender. (Slow cooker: 8 hours on low.)
Make the slaw: While pork cooks, combine cabbage and apple in a bowl. Mix mayonnaise, vinegar, and maple syrup, then toss with cabbage mixture. Refrigerate until ready to serve.
Shred the pork: Remove pork from liquid. Using two forks, shred the meat, discarding any large pieces of fat.
Reduce the sauce: Strain the cooking liquid into a saucepan. Simmer over medium heat until reduced by half and slightly thickened, about 10 minutes.
Combine: Toss shredded pork with the reduced maple sauce until well coated and glossy.
Warm tortillas: Heat tortillas in a dry skillet until pliable.
Assemble: Place maple pulled pork on each tortilla. Top with apple slaw. Drizzle with extra maple syrup for that extra Vermont touch!
💡 Pro Tips & Variations
- Real Vermont maple only: This recipe depends on pure maple syrup - no pancake syrup substitutes! Vermont maple has a complex flavor that "maple flavored" can't replicate.
- Apple pairing: Vermont is also known for its apples. The tart apple slaw cuts through the sweet maple perfectly.
- Maple grades: Grade A Dark (formerly Grade B) has the most robust maple flavor and is ideal for cooking.
- Make ahead: The pork reheats beautifully. Make it a day ahead and the flavors will deepen.
- Add VT cheddar: Vermont is famous for its sharp cheddar. A sprinkle on top is very on-brand!
- Seasonal variation: In fall, add roasted butternut squash for an even more Vermont experience.