This delicious and easy pulled pork recipe, inspired by Martha Stewart, is perfect for a hearty family meal or weekend gathering. Slow-braised until tender and juicy, it’s packed with smoky spices and pairs perfectly with soft potato buns and tangy barbecue sauce. Use pantry staples and enjoy a stress-free, flavorful feast with minimal effort!
Recipe 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
How To Make Pulled Pork Recipe?
- Prepare the Spice Mix & Season the Pork: In a small bowl, mix brown sugar, salt, black pepper, paprika, dry mustard, cumin, and cayenne pepper. Place the pork shoulder on a large parchment-lined baking sheet and rub the spice mixture all over, ensuring full coverage. Cover and refrigerate for at least 2 hours, preferably overnight.
- Preheat the Oven & Bring Pork to Room Temperature: Preheat the oven to 160°C / 325°F. Remove the pork from the refrigerator and let it sit at room temperature for about 30 minutes.
- Sear the Pork: Pat the pork dry with paper towels. Heat a large Dutch oven over medium-high heat, add vegetable oil, and sear the pork on all sides until golden brown—about 4 minutes per side.
- Add Water & Cover: Pour water into the Dutch oven, position the pork fat-side up, and cover with a lid.
- Slow-Braise in the Oven: Transfer to the preheated oven and cook for 5 to 6 hours, basting with pan juices every hour, until the meat is tender and shreds easily with two forks.
- Shred & Serve: Remove the pork from the Dutch oven and use two forks to shred the meat. Serve on potato buns with warm Texas barbecue sauce.
Recipe Tips:
- Let the Spices Work : For the best flavor, rub the spice mix onto the pork and let it marinate overnight in the fridge. This helps the flavors soak deep into the meat.
- Sear for Extra Flavor : Don’t skip searing the pork before cooking! Browning the outside locks in juices and creates a richer taste.
- Cook Low and Slow : The secret to tender pulled pork is slow cooking at a low temperature. Rushing the process will make the meat tough.
- Baste for Juiciness : Every hour, spoon some pan juices over the pork to keep it moist and full of flavor.
- Let it Rest Before Shredding : After cooking, let the pork sit for 20 minutes. This keeps the juices inside and makes shredding easier!
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover pulled pork cool to room temperature. Then, store it in an airtight container or wrap it tightly in foil. Keep it in the fridge for up to 4 days.
- Freeze: Once cooled, place the pulled pork in a freezer-safe bag or container. Freeze for up to 3 months. To thaw, move it to the fridge overnight.
- Reheat: Heat a pan over medium-low heat. Add the pulled pork with a splash of water or broth, stirring occasionally, until warm and juicy.
Nutrition Facts
- Calories: 452
- Total Fat: 27g
- Saturated Fat: 9g
- Cholesterol: 115mg
- Sodium: 624mg
- Potassium: 734mg
- Total Carbohydrate: 21g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 32g
Check out More Recipes:
Martha Stewart Pulled Pork
Description
This delicious and easy pulled pork recipe, inspired by Martha Stewart, is perfect for a hearty family meal or weekend gathering. Slow-braised until tender and juicy, it’s packed with smoky spices and pairs perfectly with soft potato buns and tangy barbecue sauce. Use pantry staples and enjoy a stress-free, flavorful feast with minimal effort!
Ingredients
Instructions
- Prepare the Spice Mix & Season the Pork: In a small bowl, mix brown sugar, salt, black pepper, paprika, dry mustard, cumin, and cayenne pepper. Place the pork shoulder on a large parchment-lined baking sheet and rub the spice mixture all over, ensuring full coverage. Cover and refrigerate for at least 2 hours, preferably overnight.
- Preheat the Oven & Bring Pork to Room Temperature: Preheat the oven to 160°C / 325°F. Remove the pork from the refrigerator and let it sit at room temperature for about 30 minutes.
- Sear the Pork: Pat the pork dry with paper towels. Heat a large Dutch oven over medium-high heat, add vegetable oil, and sear the pork on all sides until golden brown—about 4 minutes per side.
- Add Water & Cover: Pour water into the Dutch oven, position the pork fat-side up, and cover with a lid.
- Slow-Braise in the Oven: Transfer to the preheated oven and cook for 5 to 6 hours, basting with pan juices every hour, until the meat is tender and shreds easily with two forks.
- Shred & Serve: Remove the pork from the Dutch oven and use two forks to shred the meat. Serve on potato buns with warm Texas barbecue sauce.
Notes
- Let the Spices Work : For the best flavor, rub the spice mix onto the pork and let it marinate overnight in the fridge. This helps the flavors soak deep into the meat.
- Sear for Extra Flavor : Don’t skip searing the pork before cooking! Browning the outside locks in juices and creates a richer taste.
- Cook Low and Slow : The secret to tender pulled pork is slow cooking at a low temperature. Rushing the process will make the meat tough.
- Baste for Juiciness : Every hour, spoon some pan juices over the pork to keep it moist and full of flavor.
- Let it Rest Before Shredding : After cooking, let the pork sit for 20 minutes. This keeps the juices inside and makes shredding easier!
Martha Stewart Pulled Pork