Slow Cooker Maple Mustard Pork Roast (Tender and Juicy) Tips, FAQ & printable recipe

Tips for success

For an extra touch of caramelization, you can transfer the cooked pork roast to a baking sheet just before serving and brush it with some of the remaining glaze from the slow cooker.

Place it under the oven broiler for three to five minutes until the exterior becomes bubbly, deeply browned, and slightly crispy at the edges. Keep a close eye on it during this step, as the high sugar content in the maple syrup can cause the glaze to burn quickly if left unattended.

If you prefer a thicker, more cohesive sauce to serve alongside the pork, you can easily reduce the cooking liquids after removing the meat. Pour the juices from the slow cooker into a small saucepan and bring them to a gentle simmer over medium heat.

Whisk in a simple cornstarch slurry made from one tablespoon of cornstarch mixed with one tablespoon of cold water. Simmer for two to three minutes until the sauce thickens into a glossy, rich gravy.

Variations

• Spicy Maple Mustard Pork: Add a pinch of cayenne pepper or a tablespoon of hot sauce to the maple mustard glaze before pouring it over the roast to introduce a pleasant, spicy kick that balances the sweet syrup.
• Herb-Infused Maple Pork: Tuck a few sprigs of fresh rosemary or thyme around the pork roast in the slow cooker to infuse the meat and the glaze with a rustic, aromatic herbal flavor.

Storage and make-ahead

Fridge

Store leftovers in an airtight container with the cooking juices in the refrigerator for up to 3 to 4 days.

Freezer

Freeze the cooked, shredded pork in its juices in a freezer-safe container or bag for up to 3 months.

Reheat

Reheat gently in a covered saucepan over medium-low heat, adding a splash of water or broth if the sauce is too thick.

Proper storage is essential for maintaining the quality and safety of your leftovers. Allow the cooked pork roast and its juices to cool down to room temperature for no more than two hours after cooking.

Transfer the meat and the savory juices into an airtight container, ensuring the pork is partially submerged in the liquid to keep it from drying out. Store the container in the refrigerator and consume the leftover pork within three to four days.

This maple mustard pork roast is an excellent candidate for make-ahead meal prep. You can fully cook the roast, shred or slice it, and store it in its juices in the refrigerator up to two days in advance. In fact, resting in the flavorful liquid overnight allows the pork to absorb even more of the sweet and tangy glaze. When ready to serve, simply reheat the pork gently in its juices to keep it moist and flavorful.

Serving ideas

This versatile pork roast pairs beautifully with a wide variety of comforting side dishes. Serve the tender, succulent slices over a bed of creamy mashed potatoes, garlic-infused polenta, or buttered egg noodles to catch all the delicious, sweet-and-savory juices.

For a lighter option, pair the pork with roasted root vegetables, such as carrots, parsnips, and sweet potatoes, which complement the natural sweetness of the maple syrup glaze perfectly.

To balance the richness of the pork shoulder, round out the meal with a bright, acidic side dish. A crisp green salad tossed with a tangy vinaigrette, or a side of steamed green beans with a squeeze of fresh lemon juice, provides an excellent contrast. Leftover shredded pork also makes fantastic sandwiches when piled high on toasted brioche buns and topped with a spoonful of crunchy, vinegar-based coleslaw.

Frequently asked questions

Recipe card

Slow Cooker Maple Mustard Pork Roast (Tender and Juicy)

Prep 10 minCook 8 hRest 5 minTotal 8 h 15 minServes 6

Ingredients

• 3 lb boneless pork shoulder roast
• 1/2 cup pure maple syrup
• 1/2 cup Dijon mustard

Instructions

1. Place the boneless pork shoulder roast into the center of the slow cooker insert. In a small mixing bowl, combine the pure maple syrup and Dijon mustard, whisking them together until the mixture is completely smooth and emulsified. Pour the thick maple mustard glaze evenly over the top of the pork roast, using a spatula to spread it so that the entire surface is coated.
2. Cover the slow cooker with its lid and cook on the low setting for 7 to 8 hours, or on the high setting for 4 to 5 hours. Avoid lifting the lid during cooking to prevent heat loss. The pork is ready when it is extremely tender and a meat thermometer inserted into the thickest part registers at least 145°F (63°C). Once cooked, let the meat rest for at least 3 minutes.
3. Carefully transfer the cooked pork roast from the slow cooker to a warm serving platter or a clean cutting board. Cover the roast loosely with a sheet of aluminum foil and let it rest for at least 3 minutes before slicing. This resting time allows the hot, savory juices to redistribute evenly throughout the meat fibers.
4. While the pork rests, skim any excess fat from the surface of the bubbling juices remaining in the slow cooker. Use two forks to gently pull the tender, caramelized roast pork apart into thick chunks or slice it carefully. Serve the warm pork immediately, generously spooning the hot, sweet, and savory slow cooker juices over the meat.

Contains: mustard

Estimated nutrition per serving

Calories

420

Protein

32 g

Carbohydrates

18 g

Fat

24 g

Fiber

0 g

Sugar

17 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.