Recipes Ingredients Meat & Poultry Pork Recipes Pulled Pork 3.7 (63) 3 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on September 28, 2016 Print Rate It Share Share Tweet Pin Email Braising the pork in Guinness beer makes it extra tender; serve with coleslaw and North Carolina BBQ Sauce on a potato-bread bun. Ingredients ⅓ cup light-brown sugar 1 tablespoon ground cumin 1 teaspoon smoked paprika 1 tablespoon coarse salt ½ teaspoon ground black pepper 6 pounds boneless pork shoulder 24 ounces Guinness 6 cloves garlic, smashed Potato bread buns, for serving Directions Preheat oven to 350 degrees, with rack in the lower third of the oven. In a small bowl, combine the brown sugar, cumin, paprika, salt, and pepper. Rub spice mixture all over pork. Place pork, fat side up, in a 5- to 6-quart Dutch oven. Add Guinness and garlic cloves and bring liquid to a boil on stovetop over high heat. Cover Dutch oven, transfer to oven, and braise, basting a few times, until pork is fork tender, 3-4 hours. Shred pork with two forks and stir to incorporate with braising liquid. Rate it Print