How to Make Martha Stewart's Braised Pulled Pork Shoulder | Martha's Cooking School | Martha Stewart

pork shoulder

🥗Healthier: pork loin

💰Cheaper: pork butt

Pork loin is leaner, while pork butt is more affordable and still flavorful.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup + vinegar + spices

Homemade sauce can reduce sugar content and cost.

apple cider vinegar

🥗Healthier: white vinegar

💰Cheaper: lemon juice

White vinegar or lemon juice can provide acidity at a lower cost.

liquid smoke

Omit for a lighter flavor, or use smoked paprika for a smoky taste.

Dry marinate the pork shoulder with a mixture of brown sugar, salt, sweet paprika, pepper, dry mustard, cayenne pepper, and cumin.

Rub the marinade into the meat and let it sit for 2 hours or overnight in the refrigerator.

Pat the pork shoulder dry with paper towels before browning.

Heat 3 tablespoons of vegetable oil in a large pan and sear the pork shoulder until browned on all sides.

Add 2 cups of water to the pan after browning the pork.

Cover the pot and place it in a preheated oven at 325 degrees Fahrenheit for 5 to 6 hours, basting every hour.

Shred the pork using two forks once it is cooked and tender.

Cooking Techniques

Equipment Needed

Spice Level: