Best Bone In Pulled Pork Shoulder Recipes

HOW TO MAKE PULLED PORK

How to make Pulled Pork image

Tender, juicy, and perfectly cooked Pulled Pork you can make in the oven, slow cooker or instant pot.

Provided by Lauren Allen

Time 5h20m

Number Of Ingredients 11

Ingredients

4 lb pork shoulder (, or butt)
2 Tablespoons oil (optional if searing)
1 Tbsp brown sugar
1 tablespoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon kosher salt
1 teaspoon black pepper
12 ounces coke (not diet)
bbq sauce for coating meat (optional)

Steps:

Slow Cooker Method: Place pork in slow cooker and pour coke around it. Cover and cook on LOW (recommended) 8 hours or high for 4-5 hours, until pork is tender and shreds easily with a fork.
Instant Pot Method: Place pork in instant pot and pour coke around it. Cook on Manual/High pressure for 70 minutes. When timer beeps, allow the pot to naturally release pressure, about 15 minutes longer. Remove lid and shred the meat.

Nutrition Facts : Calories 310 kcal, Carbohydrate 9 g, Protein 36 g, Fat 13 g, SaturatedFat 5 g, Cholesterol 124 mg, Sodium 554 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

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

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
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.