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Braised Pulled Pork Shoulder

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Recipe photo courtesy of Rob Tannenbaum

Homemade Texas barbecue sauce and dry rub give this pulled pork incredible flavor. Searing in a Dutch oven followed by cooking in the oven at a low temperature makes for moist, tender meat every time.

Source: Martha Stewart's Cooking School, Episode 110
Servings

Ingredients

Directions

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How would you rate this recipe?
248
  • tterlapgmailc
    4 DEC, 2016
    This was delicious. So easy to make, moist with a mild flavor. This was what I liked most about it. The rub did not overpower the meat and allowed whatever barbecue sauce that we preferred to come through when we put it on the sandwich. Can't wait to make it for a crowd.
    Reply
  • guavaboiling
    3 OCT, 2013
    "Braised Pulled Pork " life insurance quote
    Reply
  • kathrynlogan
    1 OCT, 2013
    it is good snacks and all the child s are like it
    Reply
  • foamycrispy
    1 OCT, 2013
    Its nice Guthrie and Sons Air Conditioning San Diego
    Reply
  • kitapbigi
    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. evim şahane-evim şahane-evim şahane-evim şahane-
    Reply
  • Chris Jones
    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.
    Reply
  • Anne Carron
    15 FEB, 2013
    dying to try this
    Reply
  • Machele Cave
    1 FEB, 2013
    Love this recipe!! Turns out awesome every time!
    Reply
  • Robinola
    10 DEC, 2012
    Is it possible to cut this recipe in half, then cook in a slow cooker?
    Reply

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