Recipes Ingredients Meat & Poultry Pork Recipes Braised Pulled Pork Shoulder 3.2 (247) 7 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 July 8, 2022 Print Rate It Share Share Tweet Pin Email Servings: 10 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. 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 ½ teaspoon dry mustard ½ teaspoon ground cumin ½ teaspoon cayenne pepper 2 tablespoons vegetable oil Texas Barbecue Sauce, heated Potato buns, for serving Directions 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. Preheat oven to 325 degrees. 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. 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. When cooked, remove from Dutch-oven and shred meat with two forks. Serve meat on buns with barbecue sauce. Rob Tannenbaum Rate it Print