Pulled Pork with Beer and Maple Syrup

Ingredients (for 4 people)

• 1 Quebec pork butt roast weighing 1 kg
• 750 ml (3 cups) of lager
• 250 ml (1 cup) maple syrup
• 750 ml (3 cups) beef broth
• 2 carrots, cut into slices
• 1 onion, coarsely chopped
• ½ leek, roughly chopped (green and white)
• 2 bay leaves
• 10 ml dried thyme
• 30 ml canola oil
• Salt and pepper to taste

Preparation

1. Preheat your oven to 275°F (135°C).
2. In a stovetop and oven-safe casserole dish, heat the canola oil and brown the pork roast on each side.
3. Deglaze the cooking juices by pouring the beer into the hot casserole dish.
4. Add the maple syrup, beef broth, carrots, onion, leek, bay leaves, thyme, then salt and pepper.
5. Cover and bake for 7 to 8 hours at low temperature.
6. Once cooked, remove the roast and remove the string. Let it cool before shredding to avoid burning yourself.
7. Strain the cooking juices and reduce them over medium heat until they become syrupy (approximately 1 hour). Adjust the seasoning.
8. Shred the meat and place it on a platter. Cover generously with sauce, then reheat gently in the oven before serving.