Martha Stewart's Braised Pulled Pork Shoulder

Ingredients

• 9 lb Pork Shoulder (Boston Butt) (8‑10 lb, bone‑in, skin removed)
• 3 Tbsp Brown Sugar (packed)
• 2 Tbsp Coarse Salt (not packed, kosher or sea salt)
• 2 tsp Sweet Paprika (mild, Hungarian or Spanish)
• 1 tsp Black Pepper (freshly ground)
• 0.5 tsp Dry Mustard Powder (ground mustard)
• 0.5 tsp Cayenne Pepper (adjust for heat preference)
• 0.5 tsp Cumin (ground)
• 3 Tbsp Vegetable Oil (canola, grapeseed, or peanut oil)
• 2 cup Water
• 1 cup Texas‑Style Barbecue Sauce (wet, spicy; store‑bought or homemade)
• 8 pieces Soft Sandwich Buns (potato rolls or brioche buns)
• 1 pair Rubber Gloves (nitrile or latex for handling rub)

Instructions

1. Prepare Dry Rub

   In a mixing bowl combine 3 Tbsp packed brown sugar, 2 Tbsp coarse salt, 2 tsp sweet paprika, 1 tsp black pepper, 0.5 tsp dry mustard, 0.5 tsp cayenne pepper, and 0.5 tsp ground cumin. Stir until evenly mixed and the mixture turns a deep reddish color.

   Time: PT5M

2. Apply Rub to Pork

   Put on rubber gloves. Pat the pork shoulder dry with paper towels, then rub the dry mixture all over the meat, making sure to coat every surface, especially the fatty side. Wrap the seasoned pork tightly in plastic wrap and place it in the refrigerator.

   Time: PT10M

3. Marinate

   Allow the pork to rest in the refrigerator for at least 2 hours, preferably overnight, to let the flavors penetrate and the sugar begin to caramelize.

   Time: PT2H0M

4. Preheat Oven and Prepare Pan

   Preheat the oven to 325°F. Move oven racks to about 2 inches from the bottom to accommodate a large pot. Lightly oil the bottom of a large skillet or Dutch oven with 3 Tbsp vegetable oil.

   Time: PT10M

   Temperature: 325°F

5. Sear the Pork

   Remove the pork from the fridge, unwrap, and pat dry again. Place the pork fatty‑side down in the hot skillet and sear until a deep caramelized crust forms, about 4‑5 minutes per side. Flip and sear the other side briefly.

   Time: PT5M

   Temperature: medium‑high heat

6. Transfer to Oven‑Safe Vessel

   Transfer the seared pork to a roasting pan or Dutch oven with a lid. Add 2 cups water to the bottom of the pan (it may splutter). Ensure the fatty side is facing up so the rendered fat drips onto the meat during braising.

   Time: PT5M

7. Braise in Oven

   Cover the pan tightly and place it in the preheated oven. Braise for 5‑6 hours, basting the meat with its own juices every hour. The meat is done when it is fork‑tender and pulls apart easily.

   Time: PT5H30M

   Temperature: 325°F

8. Shred the Pork

   Remove the pan from the oven. Using two forks, pull the meat apart into shreds, discarding excess fat and bone. Mix the shredded pork with a generous spoonful of Texas‑style barbecue sauce to coat.

   Time: PT5M

9. Assemble Sandwiches

   Split the soft buns, toast lightly if desired, then pile a heaping amount of sauced shredded pork onto each bun. Add extra barbecue sauce on top if you like.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

22 g

Carbohydrates

30 g

Fat

15 g

Fiber

1 g