Martha Stewart Pulled Pork Leave a Comment on I Tried Martha Stewart’s Pulled Pork, and It Fell Apart Just When I Needed It To
You don’t make pulled pork on a whim. You make it because you’re staying home. Because there’s nowhere else to be, or because being somewhere else wouldn’t change a damn thing.
I had the pork shoulder. I had the hours.
Mae said, “That’s a lot of meat.” I said, “It’ll last.” She didn’t ask what I meant.
Martha’s version is all about the build. Dry rub first—brown sugar, salt, pepper, paprika, mustard, cumin, cayenne. Massage it in. Let it sit. Overnight, if you can stand to wait.
Sear it hot. Brown all sides. Then you lower the heat, add water, and cover it like a secret.
Five, six hours in the oven. You baste every hour like you’re checking in on an old friend. At the end, it collapses with a whisper. You don’t cut it. You just pull. And it comes apart.
What I Did Differently
Didn’t let it marinate overnight. Just two hours. It still spoke. Skipped the cumin. Used smoked paprika instead. Didn’t regret it. Used broth instead of water. Felt like a small kindness.
Forgot to baste once. It forgave me.
The Way It Happened in My Kitchen
The house smelled like smoke and sugar by hour two. Mae came downstairs and said, “It’s too early to smell like dinner.” She wasn’t wrong.
The pork hissed when I flipped it to sear. I stood there with tongs and too many thoughts. Closed the lid. Let it go.
I basted. I waited. I wandered.
By the time I took it out, the meat barely held together. Neither did I.
A Few Things I Learned While It Cooked
Good things fall apart when they’re ready. Time isn’t the enemy. Heat isn’t either. You don’t rush tenderness.
What I Did With the Extras
Piled some into a potato bun. Added too much sauce. Mae took hers plain. Said she liked it better that way. I froze the rest. For when I forget what warmth tastes like.
Would I Make It Again?
Yes. Next time I need to wait for something I can’t name.
That’s As Much As I Remember
I licked sauce off my wrist. Didn’t wipe the counter. Let it be.
If you’re more into slow-burn comfort, I made Martha’s Baked Risotto last week. Didn’t stir once, and still it held me.
I Tried Martha Stewart’s Pulled Pork, and It Fell Apart Just When I Needed It To
FAQs
Can I Use Boneless Pork Shoulder Instead?
yes. just check it sooner. it cooks faster.
Do I Have To Marinate Overnight?
no. a few hours still works. but overnight tastes deeper.
What If I Don’t Have A Dutch Oven?
use a deep roasting pan. just make sure it’s covered tight.
Can I Use Store-Bought BBQ Sauce?
of course. but warm it up. sauce deserves heat.
Is Basting Really Necessary?
if you can remember, do it. but the pork will still love you if you forget once or twice.
