Best 10 Braised Pulled Pork Shoulder Recipes

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Get ready to indulge in the tantalizing flavors of braised pulled pork shoulder, a dish that will captivate your taste buds and leave you craving for more! In this article, we will take you on a culinary journey, exploring the secrets of this succulent and tender pork dish. From selecting the perfect cut of meat to mastering the art of slow-cooking, we'll guide you through every step, ensuring you create a masterpiece that will impress your family and friends. Whether you prefer a tangy barbecue sauce or a rich and savory gravy, we'll provide you with a variety of recipes and techniques to suit your preferences. So, gather your ingredients, prepare your taste buds, and let's embark on a delectable adventure as we discover the best recipe for braised pulled pork shoulder.

Let's cook with our recipes!

BRAISED PORK SHOULDER



Braised Pork Shoulder image

Make an irresistible dinner (or three!) with a slow-cooked pork shoulder that has the perfect flavors for a cool evening. Use this recipe to make Open-Faced Porchetta Sandwich with Caramelized Apples or Ribbon Pasta With Pork Ragu and Fresh Sage. Use the pork skin to make Roasted Baby Potatoes with Cracklings and Chives.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 4h50m

Number Of Ingredients 10

6 ounces pancetta, finely chopped
2 medium onions, thinly sliced
1 bone-in pork shoulder (6 to 7 pounds), skin on (if making potatoes), room temperature
Coarse salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
1 head garlic, minced
2 teaspoons fennel seeds, toasted and ground
1 teaspoon crushed coriander seeds
2 cups Belgian-style ale
1 cup homemade or store-bought low-sodium chicken stock

Steps:

  • Preheat oven to 300 degrees. Crisp pancetta in a large Dutch oven over medium-low heat, until fat is rendered, about 10 minutes. Transfer to a plate using a slotted spoon.
  • Add onions to Dutch oven. Cook over medium-high heat, stirring occasionally, until caramelized, about 25 minutes. Transfer to plate using slotted spoon.
  • Season pork with salt and pepper. Add oil to Dutch oven, and sear pork, fat side down, until golden, about 5 minutes. Flip, and repeat.
  • Add garlic and spices to pot. Cook until fragrant, about 1 minute. Add ale, stock, pancetta, and onions; bring to a simmer. Transfer to oven, and braise pork, covered, basting every hour, until meat is falling off the bone, about 4 hours. Shred meat (just what you're using) using 2 forks, and drizzle with warm skimmed jus.

BRAISED PORK SHOULDER



Braised Pork Shoulder image

Provided by Anne Burrell

Categories     main-dish

Time 3h45m

Yield 8 servings

Number Of Ingredients 15

2 tablespoons coriander seeds, toasted
2 tablespoons cumin seeds, toasted
One 4-pound boneless pork picnic shoulder, sliced in half along the grain
Kosher salt
Extra-virgin olive oil
1 fennel bulb, sliced
1 large onion, sliced
Pinch crushed red pepper
4 cloves garlic, smashed and finely chopped
2-inch piece fresh ginger, peeled and finely grated
2 cups dry white wine
1/4 cup Dijon mustard
3 bay leaves
1 bundle fresh thyme
3 to 4 cups chicken stock

Steps:

  • Using a spice grinder, grind the coriander and cumin seeds until they are a fine powder.
  • Preheat the oven to 375 degrees F.
  • Sprinkle the pork shoulder with the ground spices and salt, then tie each piece so they cook evenly.
  • Coat a Dutch oven with olive oil and bring to a high heat. Brown the first pork on all sides. Remove the pork from the pan and reserve. Ditch the fat in the pan and give a few drops of new oil. Repeat with the second pork and remove.
  • Lower the heat to medium and toss in the fennel and onions and season them with salt and a sprinkle of crushed red pepper. Cook the onions and fennel until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and ginger and cook 2 to 3 minutes longer.
  • Add the wine and reduce by half. Stir in the mustard and add the bay leaves and thyme. Return the pork to the Dutch oven and add stock to the pan until it comes halfway up the side of the pork. Add salt if needed. Bring the liquid to a boil, cover and put the Dutch oven in the preheated oven.
  • After 1 hour, turn the pork over and add more liquid to the pan if the liquid level has gone down. Cover and return to the oven for 1 hour.
  • Turn the pork back over and return to the oven without the lid and cook for 45 more minutes. The liquid should concentrate.
  • Remove the pan from the oven, remove the pork and reserve for 15 minutes, tented with aluminum foil. Skim any excess fat from the pan and reduce the pan juices, if needed.
  • Slice the pork and serve with onions, fennel and juices.
  • Wine Pairing Suggestion: Pinot Grigio

BRAISED PULLED PORK SHOULDER



Braised Pulled Pork Shoulder image

Homemade Texas barbecue sauce and dry rub give this pulled pork incredible flavor. Searing in a Dutch oven followed by cooking in the oven at a low temperature makes for moist, tender meat every time.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 10

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
1/2 teaspoon dry mustard
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
2 tablespoons vegetable oil
Texas Barbecue Sauce, heated
Potato buns, for serving

Steps:

  • Place pork shoulder on a large parchment-lined baking sheet. In a small bowl, combine brown sugar, 2 tablespoons salt, 1 teaspoon black pepper, paprika, dry mustard, cumin, and cayenne. Rub pork with spice mixture, being sure to cover all sides. Cover and refrigerate at least 2 hours and preferably overnight.
  • Preheat oven to 325 degrees.
  • Remove pork shoulder from refrigerator and bring to room temperature, about 30 minutes. Pat dry with paper towels. Heat a large Dutch-oven over medium-high heat and add vegetable oil. Add pork shoulder to Dutch-oven and sear, turning, until golden brown all over, about 4 minutes per side.
  • Add 2 cups of water to Dutch-oven and position pork shoulder fat-side up, and cover. Transfer to oven and cook until meat shreds easily with two forks, 5 to 6 hours. Baste with pan juices every hour.
  • When cooked, remove from Dutch-oven and shred meat with two forks. Serve meat on buns with barbecue sauce.

BEER BRAISED BBQ PORK BUTT



Beer Braised BBQ Pork Butt image

Provided by Dave Lieberman

Categories     main-dish

Number Of Ingredients 13

2 tablespoons salt
About 40 grinds black pepper
2 tablespoons chili powder
1 tablespoon garlic powder
2 teaspoons ground coriander
2 teaspoons ground mustard seed
12 ounces good ale or dark beer, such as Bass
4 cloves garlic, chopped
One 5-pound pork butt (shoulder of the animal)
1/2 cup ketchup
2 tablespoons whole grain Dijon mustard
3 tablespoons Worcestershire sauce
1/3 cup dark brown sugar

Steps:

  • Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight.
  • Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan with sides about 2 inches high. Cook 45 minutes until dark browned and even blackening in places. Remove from oven. Lower oven to 325 degrees F. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil or twice with regular foil. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone.
  • Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan.
  • To the pan juices add the ketchup, mustard, Worcestershire and brown sugar. Bring to a simmer until reduced by half and thick, about 20 minutes.
  • While the sauce is boiling down, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed.

BRAISED BBQ PULLED PORK



Braised BBQ Pulled Pork image

Pulled pork braised in a spicy, tangy, West Virginia-style BBQ sauce (recipe was adapted from a BBQ sauce recipe in "Mountain Measures" WV cookbook I grew up with). It is also wonderful made with more water and served over mashed or baked potatoes.

Provided by kashmirkat

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 3h50m

Yield 12

Number Of Ingredients 13

1 (3 pound) pork tenderloin, trimmed
1 teaspoon salt
1 teaspoon ground black pepper
½ cup cider vinegar
⅓ cup water
1 large onion, chopped
2 tablespoons prepared yellow mustard
2 slices lemon, seeded
1 tablespoon unsalted butter
2 teaspoons honey
½ teaspoon cayenne pepper
1 cup ketchup
4 tablespoons Worcestershire sauce

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C).
  • Heat a Dutch oven over medium-high heat. Season pork with salt and pepper. Sear in the hot Dutch oven on all sides, about 5 minutes total. Remove and set aside.
  • Combine vinegar, water, onion, mustard, lemon slices, butter, honey, and cayenne in the Dutch oven and simmer for 20 minutes. Remove lemon. Add ketchup and Worcestershire sauce and return to a boil; add pork and cover tightly with a lid or foil.
  • Braise in the center of the preheated oven until meat shreds easily with a fork, about 3 hours. Check occasionally to see if a little water should be added. Remove from the oven and shred pork into sauce using 2 forks.

Nutrition Facts : Calories 145 calories, Carbohydrate 9 g, Cholesterol 51.7 mg, Fat 3.8 g, Fiber 0.5 g, Protein 18.2 g, SaturatedFat 1.5 g, Sodium 541.2 mg, Sugar 6.7 g

CIDER-BRAISED PORK SHOULDER



Cider-Braised Pork Shoulder image

Chunks of pork shoulder cook low and slow in an apple cider sauce until perfectly tender and sauce has thickened. This is delicious served over spätzle or buttered rice.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 2h25m

Yield 4

Number Of Ingredients 13

1 (3 pound) pork shoulder roast, cut into 3- or 4-inch chunks
Kosher salt to generously season pork
1 tablespoon vegetable oil
1 large onion, chopped
1 teaspoon salt, plus more to taste
½ teaspoon freshly ground black pepper
¼ cup fresh sage leaves, torn
1 (750 milliliter) bottle hard apple cider
⅓ cup apple cider vinegar
½ cup creme fraiche or heavy cream
1 pinch cayenne pepper
Creme fraiche for garnish
Chopped fresh chives for garnish

Steps:

  • Generously salt all sides of the pork shoulder chunks. Heat oil in a heavy pot over high heat. Brown pork shoulder pieces until surface is seared and crusty, about 3 or 4 minutes per side. Transfer browned pork to a plate. Add onions to oil and reduce heat to medium and season with a pinch of salt and pepper. Cook and stir about 2 minutes. Add torn sage leaves; cook until onions soften and begin to brown, stirring frequently. Pour cider into pot; stir to deglaze bottom. Raise heat to high and bring to a boil. Stir in cider vinegar. Reduce heat to low.
  • Transfer pork shoulder pieces to cider mixture. Cover; simmer gently on low 1 hour. Remove lid and turn pieces over. Cover; simmer on low until meat is fork tender, 1 to 2 more hours. Transfer pork to a bowl with a slotted spoon.
  • Raise heat to high and bring sauce to a simmer. Whisk in creme fraiche. Simmer until liquid is reduced by half and is slightly thickened, 8 to 10 minutes. Stir in a pinch of cayenne. Transfer pork back to pot; reduce heat to low. Baste pork with sauce while it heats through and becomes perfectly tender, and the sauce is as thick as you want it, about 15 more minutes.

Nutrition Facts : Calories 696.3 calories, Carbohydrate 16.8 g, Cholesterol 176.5 mg, Fat 47.1 g, Fiber 0.7 g, Protein 36.3 g, SaturatedFat 19.7 g, Sodium 1670.7 mg, Sugar 14.3 g

CAUCASUS-STYLE BRAISED PORK SHOULDER



Caucasus-Style Braised Pork Shoulder image

Categories     Garlic     Herb     Onion     Pork     Braise     Marinate     Gourmet

Yield Makes 4 to 6 servings

Number Of Ingredients 13

4 large garlic cloves
3 teaspoons kosher salt
2 teaspoons coriander seeds
1 teaspoon fenugreek seeds
3/4 teaspoon dried hot red-pepper flakes
4 tablespoons olive oil
1 (5-pound) bone-in pork shoulder roast (also called picnic roast), trimmed of excess fat and skin discarded
1 large red onion, chopped
2 cups water
1/2 cup chopped fresh cilantro
1 tablespoon red-wine vinegar
Special Equipment
an electric coffee/spice grinder

Steps:

  • Mince garlic, then mash to a paste with 2 teaspoons kosher salt using a heavy knife. Grind coriander and fenugreek seeds and red-pepper flakes to a powder in grinder, then stir together with garlic and 2 tablespoons oil in a small bowl. Make 2-inch-deep slits all over meat with a small sharp knife and push some of paste into slits. Rub remaining paste all over meat. Put pork in a bowl and marinate, covered and chilled, at least 8 hours.
  • Bring meat to room temperature, about 1 hour.
  • Put oven rack in lower third of oven and preheat oven to 350°F.
  • Heat remaining 2 tablespoons oil in a wide 5- to 6-quart heavy pot over moderately high heat until hot but not smoking, then brown pork on all sides, turning with tongs and a large kitchen fork, about 8 minutes total. Transfer pork to a large plate and cook onion in fat remaining in pot, stirring occasionally and scraping up brown bits, until beginning to brown, 7 to 8 minutes. Return pork to pot and add water and remaining teaspoon kosher salt. Bring to a boil, then cover tightly with lid and transfer to oven. Braise, turning meat once, until very tender, about 3 hours. Cool pork in pan juices completely, uncovered, about 1 1/2 hours, then chill, covered, at least 8 hours.
  • Put oven rack in lower third of oven and preheat oven to 350°F.
  • Remove fat from surface of pan juices and reheat pork (with pan juices), covered, in oven 1 hour. Transfer pork to a platter using cleaned tongs and large fork. Stir cilantro, vinegar, and table salt and pepper to taste into pan juices and serve with pork.

BRAISED PORK SHOULDER



Braised Pork Shoulder image

Make and share this Braised Pork Shoulder recipe from Food.com.

Provided by Barb G.

Categories     Pork

Time 5h

Yield 10-12 serving(s)

Number Of Ingredients 12

4 -6 lbs boneless pork shoulder
2 -3 tablespoons olive oil
1 onion, cut in half, then thinly sliced
4 medium tomatoes, seeded and chopped
4 -6 garlic cloves, peeled, and chopped
1/2 teaspoon cumin
2 -4 sprigs fresh oregano
2 whole cloves
2 bay leaves
2 dried chipotle peppers
1/4-1/2 cup water
salt and pepper

Steps:

  • Generously salt and pepper the pork shoulder and let meat come to room temperature (about 2 hours) Preheat oven to 325°F.
  • Add olive oil to a large, deep pan, Over medium-high heat, sear pork until brown on all sides; set aside.
  • Dump excess oil from pan, leaving a coating of oil.
  • Add onions to pan and sweat over low heat until translucent.
  • Return pork to pan and add remaining ingredients.
  • Cover and place in oven, and cook for 2 to 3 hours (internal temperature should be about 140-150°F) or cook on stove top for 2 to 3 hours over low heat.
  • Remove pork from pan and let rest 10-15 minutes before slicing.
  • Serve with a starch and vegetables.

COFFEE-BRAISED PULLED PORK SANDWICHES



Coffee-Braised Pulled Pork Sandwiches image

Adding coffee to meat adds such a deep flavor. And this recipe is so easy-I put it in before work, and by the time we all get home, it's ready for us to dig in. -Jacquelynn Sanders, Burnsville, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 8h30m

Yield 10 servings.

Number Of Ingredients 18

1 boneless pork shoulder butt roast (3 to 3-1/2 pounds)
1/3 cup ground coffee beans
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons canola oil
2 celery ribs, chopped
1 large carrot, chopped
1 medium onion, chopped
2 cups chicken stock
1-1/2 cups strong brewed coffee
2 tablespoons minced fresh parsley
1 teaspoon coriander seeds
1 teaspoon ground cumin
1 teaspoon whole peppercorns, crushed
1 cinnamon stick (3 inches)
1 bay leaf
10 hoagie or kaiser buns, split
10 slices pepper jack cheese

Steps:

  • Cut roast into thirds. Combine the ground coffee, salt and pepper; rub over roast. In a large skillet, brown meat in oil on all sides; drain., Transfer meat to a 5-qt. slow cooker. Add the celery, carrot, onion, chicken stock, brewed coffee, parsley, coriander seeds, cumin, peppercorns, cinnamon stick and bay leaf; pour over roast., Cover and cook on low for 8-10 hours or until meat is tender. When cool enough to handle, shred meat. Skim fat from cooking juices. Strain cooking juices, discarding the vegetables, cinnamon stick and bay leaf., Spoon about 1/2 cup pork onto each bun; top with cheese. Serve with cooking juices.

Nutrition Facts : Calories 458 calories, Fat 23g fat (8g saturated fat), Cholesterol 85mg cholesterol, Sodium 689mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 1g fiber), Protein 31g protein.

SMOKY BRAISED PORK SHOULDER



Smoky Braised Pork Shoulder image

Got this from Better Homes and Gardens. This is really, really good! Let it go the full 5 1/2 hours and it will just melt. I left out the shaved chocolate and parsley garnishes, as well as the cumin and garlic because I was out. Don't be scared of the cocoa, it doesn't taste like chocolate covered pork, I promise! Ideas for the leftovers: I added cumin, rotel, and chicken broth to the leftover sauce to make enchiladas with mole sauce with some of the leftovers; I also added BBQ sauce to more leftovers to make traditional pulled pork sandwiches.

Provided by spaghetti_soprano

Categories     Pork

Time 6h

Yield 10 serving(s)

Number Of Ingredients 15

4 teaspoons kosher salt
2 teaspoons paprika
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon cracked black pepper
2 tablespoons unsweetened cocoa powder
5 -6 lbs pork shoulder
3 tablespoons canola oil
2 onions, chopped
7 garlic cloves, smashed
2 cups orange juice
3/4 cup unsweetened cocoa powder
4 -6 cups chicken stock
3 ounces dark chocolate bars (optional)
parsley, snipped

Steps:

  • Preheat oven to 300°F In a small bowl combine the kosher salt, paprika, cumin, cinnamon, and pepper. Lightly sprinkle pork with the spice mixture, then sprinkle with the 2 tablespoons cocoa powder.
  • In a large Dutch oven heat the oil over medium heat. Brown pork on all sides; transfer to a platter. Add onions and garlic to pan; cook for 2 minutes. Add orange juice, the 3/4 cup cocoa powder, and 4 cups chicken stock. Return pork to pan, completely submerged. If not completely submerged, add more stock.
  • Cover and place in oven. Braise for 3 1/2 to 5 1/2 hours, until the pork is fork tender.
  • Remove the pork from Dutch oven to a serving platter. Shave dark chocolate on pork. For sauce, strain the braising liquid then return liquid to pan. Boil, uncovered, over high heat for 10 minutes to concentrate flavors. Sprinkle pork with parsley. Pass sauce with pork.

Nutrition Facts : Calories 661.4, Fat 47.4, SaturatedFat 15.4, Cholesterol 163.9, Sodium 986.4, Carbohydrate 16.3, Fiber 3.4, Sugar 6.8, Protein 43.7

Tips:

  • Choose the right cut of pork: Look for a pork shoulder or butt roast, also known as Boston butt. This cut is well-marbled and has a lot of connective tissue, which breaks down during cooking and makes the meat tender and flavorful.
  • Season the pork well: Rub the pork with a mixture of spices and herbs, such as salt, pepper, garlic powder, onion powder, cumin, and paprika. You can also add a splash of liquid smoke or Worcestershire sauce for extra flavor.
  • Sear the pork before braising: Searing the pork in a hot skillet before braising helps to develop a nice crust and lock in the juices. This step is optional, but it makes a big difference in the final flavor of the dish.
  • Use a flavorful braising liquid: The braising liquid is what gives the pork its flavor, so make sure to use a good quality one. Some good options include chicken broth, beef broth, apple cider, beer, or a combination of these liquids.
  • Cook the pork until it is fall-apart tender: The cooking time will vary depending on the size of the pork roast and the temperature of your oven. Generally, you should cook the pork for at least 2 hours, or until it reaches an internal temperature of 195 degrees Fahrenheit.
  • Let the pork rest before shredding: Once the pork is cooked, let it rest for 15-20 minutes before shredding. This allows the juices to redistribute throughout the meat, making it more tender and flavorful.

Conclusion:

Braised pulled pork shoulder is a delicious and versatile dish that can be enjoyed in many different ways. It can be served on a bun with your favorite toppings, used as a filling for tacos or burritos, or added to soups and stews. No matter how you choose to serve it, braised pulled pork shoulder is sure to be a hit with your family and friends.

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