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Braised Pulled Pork Shoulder

  • servings: 10
Photography: Rob Tannenbaum

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Ingredients

  • 8 to 10 pound bone-in Boston butt pork shoulder
  • 3 tablespoons packed light-brown sugar
  • Coarse salt and freshly ground black pepper
  • 2 teaspoons paprika
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons vegetable oil
  • Texas Barbecue Sauce, heated
  • Potato buns, for serving

Directions

  1. Step 1

    Place pork shoulder on a large parchment-lined baking sheet. In a small bowl, combine brown sugar, 2 tablespoons salt, 1 teaspoon black pepper, paprika, dry mustard, cumin, and cayenne. Rub pork with spice mixture, being sure to cover all sides. Cover and refrigerate at least 2 hours and preferably overnight.

  2. Step 2

    Preheat oven to 325 degrees.

  3. Step 3

    Remove pork shoulder from refrigerator and bring to room temperature, about 30 minutes. Pat dry with paper towels. Heat a large Dutch-oven over medium-high heat and add vegetable oil. Add pork shoulder to Dutch-oven and sear, turning, until golden brown all over, about 4 minutes per side.

  4. Step 4

    Add 2 cups of water to Dutch-oven and position pork shoulder fat-side up, and cover. Transfer to oven and cook until meat shreds easily with two forks, 5 to 6 hours. Baste with pan juices every hour.

  5. Step 5

    When cooked, remove from Dutch-oven and shred meat with two forks. Serve meat on buns with barbecue sauce.

Source
Martha Stewart's Cooking School, Episode 110

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Reviews (15)

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  • 3 Oct, 2013

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  • 1 Oct, 2013

    it is good snacks and all the child s are like it

  • 31 Mar, 2013

    I made these for Easter brunch and they came out great. I didn't have parsley, so I used chives instead. I got a little impatient and took the tray out early, a few collapsed before I could get them back in. They were still tasty.
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  • 15 Mar, 2013

    I have made this recipe on four occasions and every time it comes out perfect. Great served on pretzel rolls with an Austin sauce.

  • 15 Feb, 2013

    dying to try this

  • 1 Feb, 2013

    Love this recipe!! Turns out awesome every time!

  • 10 Dec, 2012

    Is it possible to cut this recipe in half, then cook in a slow cooker?