Sweet Smoked Maple Pulled Pork French Toast is a perfect savory-sweet breakfast for anyone looking to impress their guests.
If you are looking for the best smoked maple pork recipe out there, this is it. The sticky sweet flavor is a perfect twist on the normal barbecue classic. Stuffing thick homemade challah dough with this maple pulled pork and topping it all with a perfect poached egg was one of the best ideas I’ve had yet.
Hello, savory breakfast. You make me love mornings.
How to make Smoked Maple Pulled Pork
Slow smoked pulled pork is as good as it gets. Start by prepping the spice rub the night before and coating the pork evenly. Wrap and store in the fridge overnight.
Prep your smoker when ready to cook and always have a wireless digital thermometer ready for use. Smoke until the pork reaches 195 to 201 degrees. This is that melt in your mouth fall off the bone magic temperature. Be patient though, as this can take several hours in your smoker.
During the last hour, basting every 20 minutes with the maple glaze.
Wait for the pork to cool before using gloves and meat shredders to pull the pork. And as always, toss in extra maple goodness for that sweet smokey flavor. See the recipe below for the full details.
Need more Savory Maple Recipes?
Maple is the perfect addition to a savory dish. It holds it’s own with the rich deep flavors of meat and adds a layer that can’t be created with just sugar alone.
Here are some of my favorites:
- Roasted Root Power Bowl with Maple Aioli
- Cayenne Maple Bacon Roasted Brussels Sprouts
- Maple Bacon Pancakes
- Maple Bacon Rye Cocktail
- All my GirlCarnivore Maple Recipes
How to use Maple Pulled Pork
In all of the things. No really, try this maple pulled pork in
- Bold Enchiladas
- Creamy Mac and Cheese
- A topping on IPA Pulled Pork Cheese Dogs
- Smoked Pulled Pork Stuffed Peppers
- Mix up the roll idea with these Pulled Pork Rolls with Alamaba Sauce
- And win over everyone with this crazy good bbq pulled pork pizza
Want some more maple recipes? Try my favorites:
- New England Brunch Burger
- Maple Pepper Bone-in Pork Chops
- Bison Burger with Maple Brussels Slaw
- Baked Maple Salmon
If you’ve tried my Sweet Smoked Maple Pulled Pork French Toast recipe, or any other recipe on GirlCarnivore.com please don’t forget to rate the recipe and let me know where you found it in the comments below. I get inspired by your feedback and comments! You can also FOLLOW ME on Instagram @girlcarnivore as well as on Twitter and Facebook.
- 1 5 lbs bone-in pork butt
For the Seasoning Blend
- 2 tbsp salt
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1/2 tsp cayenne powder
- 1/2 tsp black pepper
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
For the Maple Glaze
- 1/2 cup real maple syrup
- 1/4 cup bourbon
- 1 tbsp cayenne powder
- pinch of salt
- Pat the pork butt dry and place on a clean work surface.
- Whisk the salt, brown sugar, garlic powder, onion powder, paprika, cayenne, black pepper, cinnamon and nutmeg together in a bowl.
- Liberally season the entire pork shoulder.
- Wrap and store in fridge until ready to smoke, at least 8 hours later.
- Preheat your smoker to 225.
- Smoke the pork until a wireless thermometer reads 195-201. This can take around 7 to 12 hours depending on your smoker.
- Apply smoke for the first 3 hours for the best flavor.
Meanwhile, make the Maple Glaze.
- Whisk the maple syrup, bourbon, cayenne powder and a pinch of salt in a small pan over medium heat. Whisk until the cayenne has dissolved.
- Lower heat and allow the glaze to thicken about 20 minutes longer. Keep warm.
- During the last hour of cook time, baste the pork in the maple glaze every 20 minutes.
- Pull the pork from the smoker and allow to cool before shredding. Drizzle any of the remaining maple glaze over top.
- Store in an airtight container or serve hot.
Now for the Sweet Smoked Maple Pulled Pork Recipe
- 6 eggs poached
- maple syrup warmed
- Heat the maple pulled pork for serving.
- Slice the challah and allow to lay on a wire rack for 2 to 4 hours before making the French Toast.
- Whisk the half and half, eggs, bourbon, and 1 tbsp cinnamon together in large shallow dish.
- Preheat a large griddle to medium-high heat.
- Working in batches, dip the challah into the half and half mix, coating both sides.
- Swirl butter over griddle to coat.
- Fry the batter coated challah until golden on both sides.
- Place in a preheated oven set to 200 degrees on a wire rack to keep warm for serving.
- Add the remaining 1 tbsp cinnamon when you are halfway through the slices and repeat.
- Plate the challah with hefty portions of pulled pork on top.
- Top each with a poached egg, another slice of challah French Toast and serve with powdered sugar and warmed maple syrup.