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Braised Pulled Pork Shoulder

Braised Pulled Pork Shoulder

Martha Stewart's Cooking School, Episode 110 http://www.marthastewart.com/956163/braised-pulled-pork-shoulder
3.31818
Rated
66.3636100(49)49
  • Yield Serves 8 to 10

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. 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. Preheat oven to 325 degrees.
  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. 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. When cooked, remove from Dutch-oven and shred meat with two forks. Serve meat on buns with barbecue sauce.

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