Martha Stewart’s Pulled Pork: A Deliciously Simple Recipe
This recipe for Martha Stewart's Pulled Pork delivers a deliciously simple and tender result, perfect for serving on buns or as a main dish. The slow braising process ensures the meat is fall-apart tender and infused with flavor from a homemade spice rub.
Equipment
- Dutch oven or deep roasting pan
- Two forks
Ingredients
- 1 (approx. 4-5 lbs) Pork shoulder
- ¼ cup Brown sugar
- 2 tbsp Salt
- 1 tbsp Black pepper
- 1 tbsp Paprika
- 1 tsp Mustard
- 1 tsp Cumin
- ¼ tsp Cayenne
- 2 tbsp Oil for searing
- 2-3 cups Water or broth
For Serving
- Sauce
- Buns optional
Instructions
- Combine brown sugar, salt, pepper, paprika, mustard, cumin, and cayenne to create a spice rub.
- Rub the spice mixture all over the pork shoulder, ensuring it covers every corner.
- Refrigerate the pork for at least 2 hours, or preferably overnight, for deeper flavor.
- Remove the pork from the refrigerator 30 minutes before cooking to bring it to room temperature.
- Preheat your oven to 325°F (160°C). Pat the pork dry.
- Heat oil in a Dutch oven or deep roasting pan over medium-high heat. Sear the pork on all sides for approximately 4 minutes per side until browned.
- Add enough water or broth to the pot to surround the meat. Position the pork with the fat side up.
- Cover the pot tightly and braise in the preheated oven for 5–6 hours, or until the meat is very tender.
- Baste the meat with the cooking liquid every hour during the braising process.
- Once cooked, remove the pork from the oven and let it rest for 20 minutes before shredding.
- Shred the meat using two forks until it is easily pulled apart.
- Serve the pulled pork warm with your favorite sauce, on buns or as is.
Notes
- For a deeper flavor profile, marinating overnight is recommended over the minimum 2-hour rest.
- Smoked paprika can be used as a substitute for cumin for a different flavor note.
- A deep roasting pan can be used if a Dutch oven is unavailable, provided it is covered tightly.
- Ensure any sauce used for serving is warmed before adding to the pulled pork.
- While basting every hour is recommended, the recipe is forgiving if this step is occasionally missed.
- The meat should be so tender that it collapses and pulls apart easily with forks, requiring no cutting.
Notes
Overnight marinating yields a deeper flavor profile. Smoked paprika can be substituted for cumin. A deep roasting pan can be used in place of a Dutch oven, provided it is covered tightly. Sauce should be warmed before serving. Basting is recommended every hour, though the recipe is forgiving if missed occasionally. The meat should be tender enough to pull apart easily without cutting.