Martha Stewart's Braised Pulled Pork Shoulder
Martha Stewart's Braised Pulled Pork Shoulder is a medium American recipe that serves 8. 350 calories per serving. Recipe by Martha Stewart on YouTube.
Prep: 2 hrs 15 min | Cook: 5 hrs 5 min | Total: 7 hrs 50 min
Cost: $38.68 total, $4.84 per serving
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
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
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
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
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
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
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
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
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
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
Dietary info: Contains pork, Can be made gluten‑free with gluten‑free buns, Can be made dairy‑free
Allergens: Wheat (bun), Potential soy in store‑bought barbecue sauce
Ingredient Substitutions
- Instead of Brown Sugar: Coconut sugar, Maple sugar
- Instead of Coarse Salt: Table salt (use less)
- Instead of Sweet Paprika: Smoked paprika (will add smoky flavor)
- Instead of Dry Mustard Powder: Dijon mustard (mix with water)
- Instead of Cayenne Pepper: Red pepper flakes
- Instead of Vegetable Oil: Olive oil (for searing only)
- Instead of Texas‑Style Barbecue Sauce: Kansas City style sauce, homemade vinegar‑based sauce
- Instead of Soft Sandwich Buns: Gluten‑free buns
Equipment Needed
- Mixing Bowl
- Rubber Gloves
- Plastic Wrap
- Paper Towels
- Large Skillet or Dutch Oven
- Tongs
- Oven
- Roasting Pan with Lid or Dutch Oven (if not used for searing)
- Basting Brush (optional)
- Two Forks (for shredding)
- Serving Buns
- Thermometer (optional) (optional)
Critical Steps — Do Not Skip
- Applying the dry rub evenly while wearing gloves
- Searing the pork with the fatty side down to develop caramelization
- Placing the fatty side up during braising so fat renders into the meat
- Basting every hour to keep the meat moist
- Shredding while still hot for easy pull apart
Chef Tips from the Video
- For extra smoky flavor, add a small piece of smoked paprika or a few drops of liquid smoke to the rub.
- If you prefer a sweeter sauce, stir a teaspoon of honey into the barbecue sauce before mixing with the pork.
- Toast the buns on a grill or under the broiler for added crunch.
Troubleshooting
The pork is not tender after the suggested braising time.
Continue braising in 30‑minute increments, checking for fork‑tenderness; add a little more water or broth if the pan is dry.
The rub is too salty or too sweet.
Rinse the pork briefly under cold water, pat dry, and re‑apply a reduced amount of rub before searing.
The meat sticks to the pan during searing.
Make sure the pan is hot and the oil is shimmering before adding the pork; avoid moving the meat until a crust forms.
Storage
Refrigerator: Store shredded pork in an airtight container with sauce for up to 4 days.
Freezer: Freeze portions in freezer‑safe bags for up to 3 months; thaw in refrigerator before reheating.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Marinate the pork overnight for deeper flavor.
- Cook the pork a day ahead; shred and store with sauce in the fridge, then reheat gently before serving.
- Barbecue sauce can be prepared in advance and refrigerated for up to a week.
Frequently Asked Questions
What is the cultural significance and history of Texas‑style pulled pork sandwiches in American barbecue cuisine?
Texas‑style pulled pork reflects the state's love for slow‑cooked, smoky meats and bold, spicy sauces. While pork is more traditionally associated with the Carolinas, Texas cooks often incorporate a wet, tomato‑based sauce with chili heat, making the sandwich a staple at cookouts, fairs, and family gatherings across the Lone Star State.
What are the traditional regional variations of pulled pork in Texas compared to other U.S. regions?
In Texas, pulled pork is typically served with a wet, tomato‑based sauce that includes cumin and cayenne for a mild heat, whereas the Carolinas favor a vinegar‑based sauce and Kansas City uses a thick, sweet sauce. Texas also emphasizes a higher fat content and a longer braise to keep the meat juicy.
How is pulled pork traditionally served in Texas gatherings?
It is commonly piled high on soft sandwich buns or rolls, often with extra sauce on the side. It may be accompanied by pickles, coleslaw, and a side of beans or potato salad at Texas barbecues and festivals.
What occasions or celebrations is Texas‑style pulled pork sandwich traditionally associated with in Texas culture?
Pulled pork sandwiches are a centerpiece at backyard barbecues, state fairs, football tailgate parties, and holiday gatherings such as Independence Day celebrations in Texas.
What other Texas dishes pair well with pulled pork sandwiches?
Serve alongside classic Texas sides like creamy coleslaw, baked beans, corn on the cob, and a cold glass of sweet tea or a light lager for a balanced meal.
What makes Texas‑style pulled pork special or unique in American barbecue cuisine?
The combination of a sweet‑spicy wet sauce, a high‑fat pork shoulder, and a long, low‑temperature braise creates a tender, juicy meat that retains a deep caramelized crust from the dry rub—distinct from the vinegar‑forward styles of other regions.
What are the most common mistakes to avoid when making Texas‑style pulled pork sandwich?
Common errors include skipping the dry‑rub marination, searing the meat insufficiently (which reduces flavor), placing the fatty side down during braising (causing dry meat), and not basting regularly, which can lead to a dry texture.
Why does this recipe use a dry rub and a wet barbecue sauce instead of a single cooking sauce?
The dry rub creates a caramelized crust and infuses the meat with spices, while the wet sauce added after shredding provides moisture, tang, and heat that coat each bite, delivering the classic Texas flavor profile.
Can I make the Texas‑style pulled pork sandwich ahead of time and how should I store it?
Yes. Marinate the pork overnight, braise it, shred, and mix with sauce. Store the shredded pork in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop or in a low oven before assembling sandwiches.
What texture and appearance should I look for when the pork is properly braised?
The meat should be fork‑tender, pulling apart easily, with a deep reddish‑brown crust on the outside and a juicy, slightly pink interior. The fat should have rendered into the meat, giving it a glossy sheen.
What does the YouTube channel Martha Stewart specialize in?
The YouTube channel Martha Stewart focuses on classic American home cooking, elegant entertaining, seasonal recipes, and lifestyle tips, delivering polished yet approachable tutorials for home cooks of all skill levels.
How does the YouTube channel Martha Stewart's approach to American barbecue differ from other cooking channels?
Martha Stewart emphasizes precise technique, clear step‑by‑step instructions, and a balance of traditional flavors with refined presentation, whereas many barbecue‑focused channels may prioritize rugged, low‑tech methods and heavy smoke flavors.
Last updated: September 6, 2026
