Slow-Cooked Maple-Glazed Pork Shoulder with Quebec Mustard

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Tender pork shoulder slow-cooked in a sweet and tangy maple glaze accented by the sharpness of Quebec’s regional mustard for a rich, flavorful main dish. This Canadian-inspired pork recipe, ready in about 225 minutes, pairs pork shoulder, pure maple syrup, Dijon-style Quebec mustard for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 210 min Serves 6 Canadian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 300°F. Rub 3 lb pork shoulder with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp smoked paprika evenly over all surfaces.
  2. Step 2: Heat 2 tbsp olive oil in a heavy oven-safe pot over medium-high heat. Sear the pork shoulder for 4 minutes per side until golden brown, then remove from pot.
  3. Step 3: In a bowl, whisk together 1/2 cup pure maple syrup, 1/4 cup Dijon-style Quebec mustard, 4 minced garlic cloves, and 2 tbsp apple cider vinegar until smooth.
  4. Step 4: Return pork to the pot and pour the maple-mustard glaze over it, then add 1 cup water to the bottom of the pot to maintain moisture.
  5. Step 5: Cover and cook in the oven for 3.5 hours, basting every hour with the pan juices, until the pork is fork-tender and pulls apart easily.
  6. Step 6: Remove pork, let rest for 10 minutes, then shred with forks and spoon the remaining sauce over before serving.

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