Martha Stewart's Braised Pulled Pork Shoulder
About this recipe
Martha Stewart's Braised Pulled Pork Shoulder is a classic dish that brings the flavors of summer barbecue right to your kitchen, even without a smoker. This recipe features a flavorful dry rub and a slow braising technique that ensures the pork is tender and juicy, perfect for serving on buns with your favorite sides.
The combination of spices in the marinade not only adds depth to the flavor but also helps to caramelize the meat as it cooks, resulting in a beautifully colored and deliciously seasoned pulled pork.
Ingredient notes
- Use 3 tablespoons of packed brown sugar for the marinade.
- Coarse salt should be measured as 2 tablespoons, not packed.
- For the sweet paprika, choose a nice quality variety, using 2 teaspoons in the marinade.
- The pork shoulder, also known as pork butt, should weigh between 8-10 lbs.
Tips from Martha Stewart’s video
- Wear rubber gloves when rubbing the marinade into the pork to avoid staining your hands.
- Pat the pork shoulder dry with paper towels before searing to ensure a good browning.
- Always keep the fatty side of the pork shoulder facing up during the braising process to allow the fat to baste the meat as it cooks.
Good to know
- How long should I braise the pork shoulder?
- Braise the pork shoulder in the oven for 5 to 6 hours, basting every hour.
- What type of oil can I use for searing the pork?
- You can use vegetable oil, canola oil, grape seed oil, or peanut oil for searing.
No life story here — the video and the recipe are the whole point. All credit to Martha Stewart: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Prepare the dry marinade by mixing brown sugar, coarse salt, sweet paprika, black pepper, dry mustard, cayenne pepper, and cumin in a bowl.
- 2
Rub the marinade into the pork shoulder, ensuring it is well coated. Wear gloves to avoid staining your hands.
- 3
Wrap the marinated pork shoulder in plastic wrap and refrigerate for at least 2 hours or overnight.
- 4
Before cooking, pat the pork shoulder dry with paper towels to remove excess moisture.
- 5
Heat vegetable oil in a large Dutch oven over medium-high heat.
- 6
Sear the pork shoulder on all sides until browned, ensuring the fatty side is facing up during braising.
- 7
Once browned, add 2 cups of water to the pot and cover it.
- 8
Preheat the oven to 325°F (163°C) and place the covered pot in the oven.
- 9
Braise the pork shoulder in the oven for 5 to 6 hours, basting every hour until the meat is tender and falling apart.
- 10
Remove the pork from the oven and shred it using two forks.
Heads up — we had to guess a little:
- The serving size is inferred based on typical servings for pulled pork.
Credit where it’s due: this recipe was transcribed from Martha Stewart’s original video on YouTube. Follow them there — it’s their dish.
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