Maple Syrup Pulled Pork with Brown Sugar
Author
Sweet maple syrup, brown sugar, and BBQ seasoning build the flavor for this pulled pork, while a long refrigerator rest gives the seasonings time on the meat before it reaches the smoker. The cook finishes with pork that is ready to shred and pile onto sandwich rolls.
More recipes from @thegalleryBBQ that you'll love
Marinate the seasoned, brown sugar-packed, maple syrup-coated pork in the refrigerator unwrapped for 3 days. Set the smoker or pit to 275F and continue cooking at 275F after wrapping. Wrap the pork tightly in pink butcher paper when it reaches the stall, at approximately 160-165F internal temperature. Insert the temperature probe before returning it to the pit. Cook until the pork reaches approximately 200F internal temperature and is toothpick tender. Do not rely solely on temperature; toothpick tenderness is the final test. The total cook time is generally around 8-12 hours, depending on the size of the pork butt and how it cooks. Reaching the stall should take approximately 4-5 hours.Frequently Asked Questions
How long should Buck's Syrup Pulled Pork marinate?
What temperature should I set the smoker or pit to?
When should I wrap the pork?
How do I know when the pulled pork is finished?
How long does the pork take to cook?
Watch How to Make It
Why You'll Love This Recipe
The flavor combination stays focused: Buck's Seasoning or another favorite BBQ seasoning, brown sugar, and 100% pure organic maple syrup coat the pork before the cook. The finished pork is described as sweet, smoky, and tender, with a sweet BBQ bark and flavor throughout the meat.
This recipe also gives clear markers for the cook. The pork goes on at 275°F, reaches the stall at about 160-165°F, then cooks after wrapping until it reaches about 200°F and is toothpick tender.
Get @thegalleryBBQ’s Latest Creations
Subscribe to get new content from @thegalleryBBQ delivered to your inbox.
Ingredients You'll Need
Start with one pork butt or pork shoulder. Either cut works for the recipe, and it is the base for the seasoning, brown sugar, and maple syrup coating.
Buck's Seasoning is the named option, though the recipe also allows your favorite BBQ seasoning. Brown sugar is packed over the entire pork surface, then 100% pure organic maple syrup is poured over the pork to coat it completely.
How To Make It
The process begins with a three-day refrigerator period, followed by smoking, wrapping, and resting before the pork is pulled. Keep the steps in order so the pork is seasoned and coated before it goes into the refrigerator. Prepare The Pork
Place the pork in a refrigerator-safe container. Leave it ready for the seasoning, brown sugar, and maple syrup in the next step. Season And Marinate
Cover the entire pork butt generously with Buck's Seasoning or your favorite BBQ seasoning. Next, completely pack the pork in brown sugar, making sure the full surface is covered.
Pour 100% pure organic maple syrup over the pork, coating it completely. Place the pork in the refrigerator unwrapped for three days. Get The Pit Ready
After three days, remove the pork from the refrigerator. Set the smoker or pit to 275°F.
Once the pit reaches 275°F, place the pork butt on the middle shelf. The pork is now ready to cook until it reaches the stall. Smoke To The Stall
Cooking
That stall temperature is the point to remove the pork from the pit for wrapping. The recipe uses the internal temperature range as the marker before moving ahead. Wrap
Remove the pork from the pit once it reaches the stall. Wrap it tightly in pink butcher paper.
Insert the temperature probe, then place the wrapped pork back into the pit. Keep the pit set at 275°F for the final stage of the cook.
Finishing
Continue cooking the wrapped pork at 275°F until it reaches approximately 200°F internal temperature and is toothpick tender. Total cook time generally runs around 8-12 hours, depending on the size of the pork butt and how it cooks.
Do not rely solely on temperature – toothpick tenderness is the final test. Once the pork reaches that point, remove it from the pit and unwrap it. Rest And Pull
Let the pork rest before pulling it apart. After it has rested, shred the pork.
Serve the pulled pork on favorite sandwich rolls. The finished pork brings together Buck's Seasoning, brown sugar, and pure maple syrup for sweet, smoky pulled pork.
Serving & Variations
Serve the shredded pork on sandwich rolls as directed. The pork is pulled after its rest, so it can be portioned onto rolls once it has been shredded.
For the most useful timing reminder, plan around the recipe's three-day refrigerator period before the smoker cook begins. During the cook, use the stall range of about 160-165°F for wrapping, then rely on toothpick tenderness as the final check rather than temperature alone.
This maple syrup and brown sugar pulled pork follows a defined path: season and coat the pork, refrigerate it for three days, smoke it at 275°F, wrap at the stall, and cook until it is toothpick tender. After resting, it is ready to shred and serve on sandwich rolls. Recipe created by @thegalleryBBQ for Trust Me Try It.
Even more from @thegalleryBBQ
Ingredients
- 1 pork butt or pork shoulder
- Buck’s Seasoning or your favorite BBQ seasoning
- Brown sugar
- 100 % pure organic maple syrup
Instructions
- Prepare the pork: Unwrap your pork butt or pork shoulder and poke it all over with a fork. This will give the seasoning and syrup plenty of places to penetrate the meat.
- Place the pork in a refrigerator-safe container.
- Season and marinate: Cover the entire pork butt generously with Buck’s Seasoning or your favorite BBQ seasoning. Next, completely pack the pork in brown sugar, making sure the entire surface is covered. Then pour 100% pure organic maple syrup over the pork, coating it completely. Place the pork in the refrigerator unwrapped for 3 days.
- Get the pit ready: After three days, remove the pork from the refrigerator. Set your smoker or pit to 275°F. Once the pit reaches 275°F, place the pork butt on the middle shelf.
- Smoke to the stall: Let the pork cook until it reaches the stall, which should take approximately 4-5 hours. You’re looking for an internal temperature of approximately 160-165°F.
- Wrap: Once the pork reaches the stall, remove it from the pit and wrap it tightly in pink butcher paper. Insert your temperature probe and place the wrapped pork back into the pit.
- Finish the pork: Continue cooking at 275°F until the pork reaches approximately 200°F internal temperature and is toothpick tender. Total cook time will generally be around 8-12 hours, depending on the size of the pork butt and how it cooks. Don’t rely solely on temperature-toothpick tenderness is the final test.
- Rest and pull: Once the pork is finished, remove it from the pit and unwrap it. Let the pork rest before pulling it apart. When rested, shred the pork and serve it on your favorite sandwich rolls. The result. Sweet, smoky, tender pulled pork with that Buck’s Seasoning + brown sugar + pure maple syrup combination creating a fantastic sweet BBQ bark and flavor throughout the pork.
