Braised Pulled Pork Shoulder
ID: 4b5e1410...
A classic, crowd-pleasing summer barbecue recipe made without a smoker. Dry rubbed pork shoulder is seared in a Dutch oven and braised slowly in the oven until perfectly moist, tender, and easily shredded.
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🍳 Cooking Flow
Mix spices to create a dry rub, coat the pork shoulder, wrap in plastic, and marinate in the refrigerator. → Pat the marinated pork dry and sear it on all sides in a hot Dutch oven with oil. → Add water, cover with a lid, and braise in a preheated oven at 325°F for 5 to 6 hours, basting hourly. → Shred the tender pork with forks and serve on buns with barbecue sauce.
Cooking Steps
Brief Cooking Order
Mix spices to create a dry rub, coat the pork shoulder, wrap in plastic, and marinate in the refrigerator. → Pat the marinated pork dry and sear it on all sides in a hot Dutch oven with oil. → Add water, cover with a lid, and braise in a preheated oven at 325°F for 5 to 6 hours, basting hourly. → Shred the tender pork with forks and serve on buns with barbecue sauce.
Introduction
A classic, crowd-pleasing summer barbecue recipe made without a smoker. Dry rubbed pork shoulder is seared in a Dutch oven and braised slowly in the oven until perfectly moist, tender, and easily shredded.
Step 1
Prepare the dry rub by mixing 3 tbsp packed brown sugar, 2 tbsp coarse salt, 2 tsp sweet paprika, 1 tsp black pepper, 1/2 tsp dry mustard, 1/2 tsp cayenne pepper, and 1/2 tsp cumin in a bowl.
Step 2
Wear rubber gloves and rub the spice mixture thoroughly all over the pork shoulder. Wrap the pork in plastic wrap and marinate in the refrigerator for 2 hours to overnight.
Step 3
Remove the pork from the refrigerator and pat it dry with paper towels before searing.
Step 4
Heat 3 tbsp of vegetable oil in a large Dutch oven. Sear the pork shoulder on all sides over medium-high heat until nicely browned and caramelized.
Step 5
Add 2 cups of water to the pot. Cover with a lid and transfer to an oven preheated to 325°F (with racks moved to 2 inches from the bottom).
Ingredients List
Important Notes
Letting the dry rub marinate the meat for at least 2 hours or overnight deepens the flavor.
Patting the meat dry with paper towels before searing ensures a better, more even caramelized crust.
Always cook the pork with the fatty side facing up during the braising process, so the melting fat bastes and moisturizes the meat.
Position the oven racks 2 inches from the bottom to allow plenty of room for a large Dutch oven.
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