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Pork shoulder, a well-marbled cut available at most supermarkets, turns fork-tender after long, slow cooking. Ours is especially succulent with a spice rub and vinegar.

Source: Everyday Food, May 2008
Total Time Prep Servings

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561
  • daonlyway
    12 AUG, 2018
    I have made this delicious pulled pork 3x now and absolutely flawless results... Martha knows what she’s doing never doubt her... use a Dutch oven with a tight fitting lid... this recipe calls for boneless... if you’re going to use a bone in joint then I would advise even slow cooking it can fall off the bone... me and my family adore this recipe and we will carry it through all our generations to come... thank you Martha from the bottom of our hearts... god bless you!!
    Reply
  • Edward Hays
    13 MAR, 2013
    What a load. 2 1/2 hours at 350 degrees? Not even close to falling off the bone. Notice al the positive reviews say how they used a slow cooker for 8 hours...... wasn't nearly done and had to improvise by making family hot dogs and apologizing. Martha Stewart doesn't know a damn thing. I been cooking professionally for 17 years (way less than her). This will be the last time I take another's advice for a shortcut.
    Reply
    • jdtippitisitya
      10 JUL, 2018
      Hello 17 year professional cook did you follow the recipe? It calls for a 3 lb. boston butt cut into four equal pieces...which would imply you have to get a boneless one. tough to cut a bone in boston butt into four equal pieces like the recipe specifies but you are a 17 year cooking professional. Whole 3 pound bone in cuts of meat like a shoulder are unlikely to be tender after only 2 1/2 hours...but you are a 17 year cooking professional so I don't have to tell you that. Also, that's why the apple cider vinegar is specified, to help to break down the connective tissue with chemistry as well as heat...oh wait, you're a 17 year cooking professional, you knew that already...so, why did you have trouble with this recipe?
  • kvalenti2010
    14 MAY, 2017
    Made it as directed, turn out fabulous. Dutch oven 2 1/2 hours, meat was falling apart. After pulling apart added juice from pan and BBQ sauce. Served with coleslaw and baked beans. This will be my go to recipe. thank you.
    Reply
  • MS10408915
    21 FEB, 2015
    This recipe is amazing, I made it both in a crockpot and a dutch oven (simultaneously) I was running out of time. 2.5 hours later, the {dutch oven} was finished to perfection while the crockpot still had several hours left. I believe the secret is in the quality dutch oven (or at the very least) the seal of the pot. I have recreated the recipe to fit our flavor palates. But Martha's recipe knocked it out of the park!
    Reply
  • littlecupcake014
    16 FEB, 2015
    I've used this recipe numerous times and have always had great success. I usually put it in the oven and it'll take around 2 1/2 hours. I end up substituting the vinegar with a honey blonde ale, which lends it a sweetness that my friends can't get enough of. Thank you for this recipe!
    Reply
  • luvMS
    27 OCT, 2014
    I love this recipe, it's so easy, fast and tasty. I sometimes dress up the spice rub by adding different spices to the mix. I place the pork in a ziploc with spice rub and refrigerate overnight. This is my go to recipe for pulled pork.
    Reply
  • Love_Z
    13 JUL, 2014
    Made this last night and it was SO GOOD. I don't normally eat pork, but I intend on making an exception for this recipe for many events to come. I cooked the pork in a crock pot for 8 hours on low. Super easy, low maintenance, and utterly delicious. The leftovers were just as yummy. Note: I had to double the amount of rub to get all of the pork covered.
    Reply
  • Crienandpien
    26 JAN, 2014
    It tasted to acid/ sour. I used white wine vinegar in stead of cider. Can that be the reason why it taste to mutch like the vinegar???
    Reply
  • LorifromWA
    6 NOV, 2013
    I followed the recipe exactly and it was wonderful! My shoulder roast with bone in was over 8 lbs. I cut out the bone, then cut the roast into 7 or 8 pieces (like the recipe suggests). I cooked mine for 3 hrs because of the extra meat and it came out very tender and easy to shred - mostly just mushing it with the back of my forks. I usually make pulled pork in my crockpot, but needed something quicker today. This is my new "go to" recipe!
    Reply
  • masoab
    2 JUN, 2013
    This recipe was excellent! My family asked for seconds. The meat was tender and Juicy... cooked closer to 3 hrs. DELICIOUS!!
    Reply

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