Best Oven Braised Pulled Pork Recipes

OVEN BRAISED PULLED PORK image

Categories Pork

Yield 12+ servings

Number Of Ingredients 12

8 to 9 pound pork shoulder, bone-in
2 tablespoon brown sugar
4 teaspoons cumin
2 teaspoons hot paprika
1 tablespoon salt
2 teaspoons pepper
1 tablespoon olive oil
2 medium yellow onions, peeled and cut into wedges
3 medium carrots, peeled and cut into large chunks
4 cloves of garlic, peeled
1 28-ounce can diced tomatoes, drained
2 12-ounce beer (a basic lager works well)

Steps:

Preheat the oven to 325 degrees. Trim the pork shoulder of any thick layers of fat & skin. Combine the brown sugar and all spices in a small bowl. Rub the pork with the spice mixture, getting into crevices and on the sides. Allow the pork to sit for about 30 minutes. Heat the olive oil in a large dutch oven over medium-high heat. Brown the pork on all sides, about 3 minutes per side. Remove from the pot. Add the onions, carrots, garlic, tomatoes, and beer. Bring to a simmer, scraping the bottom of the pot with a wooden spoon to bring up any browned bits. Return the pork to the pot. Cover and put in the oven for about 4 hours, checking once or twice, until the meat is extremely tender and pulls away from the bone easily. Shred the pork in the pot, using tongs to separate the meat from the fat. Discard the bone or set aside for another use. Serve the meat with several spoonfuls of the vegetables and sauce.

HERB RUB OVEN-BRAISED PULLED PORK image

Categories Pork

Yield 8-10 servings

Number Of Ingredients 7

1 3-pound boneless pork shoulder or sirloin roast
2 teaspoons dried sage leaves
2 teaspoons dried thyme leaves
1 1/2 teaspoons salt
1 teaspoon dried rosemary leaves
1 tablespoon canola oil or other neutral-flavored oil
1 cup chicken broth

Steps:

Preheat an oven to 300 degrees F. In a small bowl, combine the sage, thyme, salt, and rosemary. Rub the mixture over all sides of the meat, pressing it to adhere (if the meat is tied together with twine or netting, just rub the seasoning right over it). In a large Dutch oven or large ovenproof skillet with a tight-fitting lid over medium-high heat, warm the oil. Add the pork and brown on all sides, 6 to 8 minutes. Transfer the meat to a plate and set aside. Add the broth to the pan, scraping up any browned bits. Bring the broth to a boil, and then return the pork to the pan. Cover and bake until the pork is very tender, 2 1/4 to 2 3/4 hours. Transfer the meat to a cutting board and let rest 10 to 15 minutes. Use two forks to shred meat into bite-sized pieces. Moisten/season with cooking juices to taste. Serving Suggestions If you like, you can make this a stovetop braise, slowly simmering it on the stovetop instead of in the oven. And feel free to experiment with the amounts and types of herbs, or use your favorite herb blend. Enjoy the pork in pulled pork risotto, added to a grilled cheese sandwich, or piled on top of a big green salad. Nutrition per serving Calories: 320 Fat: 21g Saturated Fat: 7g Cholesterol: 95mg Sodium: 570mg Carbohydrate: 0g Protein:30g Fiber: 0g