Best 10 Braised Pulled Pork Shoulder Recipes

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**A Succulent Culinary Journey: Embark on a Flavorful Adventure with Braised Pulled Pork Shoulder**

Indulge in the delectable symphony of flavors that awaits you in this collection of braised pulled pork shoulder recipes. These culinary masterpieces elevate the humble pork shoulder to new heights, transforming it into a tender, juicy, and irresistibly savory dish that will tantalize your taste buds. From classic Southern-style pulled pork to exotic Asian-inspired creations, these recipes offer a diverse range of flavors and techniques to suit every palate.

**1. Classic Southern Pulled Pork:**

Embark on a culinary journey to the heart of the American South with this classic pulled pork recipe. Slow-cooked in a flavorful bath of aromatic spices, herbs, and tangy barbecue sauce, this succulent pork shoulder epitomizes Southern comfort food at its finest. Served on a soft bun with a generous helping of coleslaw and pickles, this dish is a true crowd-pleaser.

**2. Asian-Inspired Pulled Pork:**

Take a culinary voyage to the Far East with this Asian-inspired pulled pork recipe. Infused with a symphony of aromatic spices, ginger, garlic, and a touch of sweetness, this delectable dish offers a unique and exotic twist on the classic pulled pork. Served over a bed of fluffy rice or wrapped in soft tortillas, this creation will transport your taste buds to the vibrant streets of Asia.

**3. Chipotle-Rubbed Pulled Pork:**

Spice up your culinary repertoire with this chipotle-rubbed pulled pork recipe. Coated in a fiery blend of chipotle peppers, cumin, coriander, and brown sugar, this tantalizing pork shoulder delivers a smoky, subtly sweet, and irresistibly spicy experience. Served with a refreshing Pico de Gallo or a creamy avocado crema, this dish is a perfect fusion of heat and flavor.

**4. Slow-Cooker Pulled Pork:**

Embrace the convenience of modern cooking with this slow-cooker pulled pork recipe. Simply toss the pork shoulder in a flavorful marinade, place it in your slow cooker, and let it simmer for hours until fall-apart tender. This hands-off approach yields juicy, succulent pork that is perfect for busy weeknights or casual gatherings.

**5. Pulled Pork Tacos:**

Elevate your taco night to new heights with this pulled pork taco recipe. Tender, smoky pork is nestled in warm tortillas, topped with a vibrant array of fresh salsas, guacamole, and sour cream. Drizzle with a zesty lime crema and sprinkle with chopped cilantro for an explosion of flavors and textures in every bite.

Check out the recipes below so you can choose the best recipe for yourself!

CIDER BRAISED PORK SHOULDER



Cider Braised Pork Shoulder image

Tender, juicy, savory and sweet -- this Cider Braised Pork Shoulder is comfort food at its finest! The pulled pork recipe is perfect for a chilly fall evening after a day at the orchard -- just let it simmer slowly in the oven or in a Crock Pot.

Provided by Blair Lonergan

Categories     Dinner

Time 4h10m

Number Of Ingredients 10

1 bone-in pork butt (or "Boston butt" or "pork shoulder") (about 6-7 lbs.)
2 tablespoons vegetable oil
3 large onions, thinly sliced
4 garlic cloves, minced
1 bay leaf
3 sprigs thyme
1 sprig rosemary
1 ½ cups apple cider
1 cup chicken broth
Kosher salt and pepper

Steps:

  • Pat pork dry with paper towels; season liberally with salt and pepper on all sides.
  • Heat the vegetable oil in a large Dutch oven over medium heat. Brown the pork on all sides, taking care not to get the oil too hot. Remove the meat to a platter.
  • Add onions and garlic to the pot. Cook, stirring occasionally, until the onions are tender (about 10-15 minutes). Stir in 1 ½ teaspoons salt, bay leaf, thyme, rosemary, apple cider and chicken broth. Nestle the pork shoulder in the pot (fat-side up). Cover the pot.
  • Roast the pork shoulder in a 325°F oven for about 3-3 ½ hours, basting with cooking liquid every hour or so (if possible). The pork is done when the meat is falling off the bone (an internal temperature of about 205°F). Remove bay leaf and herb stems.
  • Transfer the pork to a large cutting board. When it's cool enough to handle, shred the meat with two forks (discarding fatty pieces), and spoon plenty of that delicious cider cooking liquid and onions over top.

Nutrition Facts : ServingSize 1 /8 of the pork butt, Calories 444 kcal, Carbohydrate 9 g, Protein 54 g, Fat 20 g, SaturatedFat 9 g, Cholesterol 170 mg, Sodium 295 mg, Fiber 1 g, Sugar 6 g

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.

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

CITRUS-BRAISED PORK



Citrus-Braised Pork image

Using a Dutch oven to make amazing pulled pork indoors is easy and foolproof with this flavorful recipe. Use in sandwiches or make into chilaquiles.

Provided by Ashley Baron Rodriguez

Categories     World Cuisine Recipes     Latin American     Mexican

Time 8h55m

Yield 12

Number Of Ingredients 13

2 cups orange juice
1 yellow onion, sliced
½ cup freshly squeezed lime juice
½ cup extra-virgin olive oil
10 cloves garlic, smashed
2 tablespoons dark brown sugar
1 ½ tablespoons kosher salt
1 tablespoon dried oregano
1 tablespoon ground cumin
2 teaspoons freshly grated lime zest
2 teaspoons freshly ground black pepper
2 dried bay leaves
3 ½ pounds bone-in pork shoulder roast

Steps:

  • Mix orange juice, onion, lime juice, olive oil, garlic, brown sugar, salt, oregano, cumin, lime zest, pepper, and bay leaves in a heavy Dutch oven. Add pork shoulder; turn to coat. Cover and marinate in the refrigerator, 4 hours to overnight.
  • Preheat oven to 325 degrees F (165 degrees C). Remove Dutch oven from the refrigerator and cover tightly with aluminum foil.
  • Bake pork in the preheated oven until heated through, about 1 1/2 hours. Flip pork carefully. Replace foil and bake for 1 hour more. Remove aluminum foil. Continue baking uncovered, turning once halfway through, until pork falls apart and marinade is reduced, 1 1/2 to 2 hours.
  • Remove pork from oven and let rest for 20 minutes. Shred pork in the Dutch oven using 2 forks; mix shredded pork with the reduced marinade. Discard bay leaves.

Nutrition Facts : Calories 298.1 calories, Carbohydrate 10.7 g, Cholesterol 52 mg, Fat 22 g, Fiber 0.8 g, Protein 14.3 g, SaturatedFat 5.9 g, Sodium 762.8 mg, Sugar 6.7 g

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

SPICED PULLED PORK SANDWICHES



Spiced Pulled Pork Sandwiches image

This pulled pork is tender and has a fabulous spice rub on it. It's my sweetie's favorite meal, and I love that it is so easy. You may add more or less salt to taste. -Katie Citrowske, Bozeman, Montana

Provided by Taste of Home

Categories     Dinner     Lunch

Time 6h30m

Yield 10 servings.

Number Of Ingredients 15

1-1/2 teaspoons salt
1-1/2 teaspoons garlic powder
1-1/2 teaspoons ground cumin
1-1/2 teaspoons ground cinnamon
1-1/2 teaspoons chili powder
1-1/2 teaspoons coarsely ground pepper
1 boneless pork shoulder butt roast (3 to 4 pounds), halved
2 tablespoons olive oil
2 medium onions, halved and sliced
8 garlic cloves, coarsely chopped
1-1/2 cups water
1 tablespoon liquid smoke, optional
10 hamburger buns, split and toasted
Barbecue sauce
Sliced jalapeno pepper, optional

Steps:

  • Mix seasonings; rub over pork. In large skillet, heat oil over medium heat. Brown pork on all sides. Transfer to a 5- or 6-qt. slow cooker., In same pan, cook and stir onions over medium heat until lightly browned, 4-5 minutes. Add garlic; cook and stir 1 minute. Add water; bring to a boil, stirring to loosen browned bits from pan. If desired, stir in liquid smoke. Add to pork. , Cook, covered, on low until meat is tender, 6-8 hours. Remove roast; discard onion mixture. Shred pork with 2 forks; return to slow cooker and heat through. Serve on buns with barbecue sauce and, if desired, jalapeno slices.

Nutrition Facts : Calories 386 calories, Fat 18g fat (6g saturated fat), Cholesterol 81mg cholesterol, Sodium 669mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 2g fiber), Protein 28g protein.

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

ASIAN BRAISED PORK SHOULDER



Asian Braised Pork Shoulder image

Provided by Anne Burrell

Categories     main-dish

Time 2h35m

Yield 4 servings

Number Of Ingredients 13

Extra-virgin olive oil
One 3-pound pork shoulder, cut into 4 to 5 pieces
Kosher salt
5 cloves garlic, smashed and finely chopped
One 2-inch piece ginger, peeled and grated
1/2 cup soy sauce
1/2 cup rice wine vinegar
3 to 4 cups chicken stock
1 cup oyster sauce
1/2 cup brown sugar
1/4 cup sambal oelek
3 star anise
Zest and juice of 1 orange, zest removed in wide strips with a peeler

Steps:

  • Preheat the oven to 300 degrees F.
  • Coat a large wide ovenproof pan or Dutch oven with olive oil and bring the pan to high heat. Sprinkle the pork with salt and brown it on all sides. Remove from the pan and reserve.
  • Ditch the fat from the pan and add a few drops of fresh oil. Toss in the garlic and ginger and cook for 1 to 2 minutes. Add the soy sauce and rice vinegar and reduce by half. Add the 3 cups chicken stock, oyster sauce, brown sugar, sambal, star anise, orange zest and juice. Stir to combine, bring to a boil and reduce to a simmer. Taste to make sure it is delicious and adjust the seasoning if needed.
  • Return the pork to the pan, cover and put in the oven. Braise the pork for 2 hours, turning it over once. If the liquid reduces too much during the cooking process, add the remaining 1 cup chicken stock. Remove the lid for the last 30 minutes of cooking.
  • When the pork is VERY tender, remove the pan from the oven. Remove the pork, place the pan over medium heat, bring the liquid to a simmer and cook until the liquid reduces to a sticky sauce consistency.
  • Serve the pork draped with the 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 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.

Tips:

  • Choose a pork shoulder roast that is at least 3 pounds. This will ensure that you have plenty of meat to feed a crowd.
  • Trim any excess fat from the pork shoulder roast. This will help the meat to cook more evenly.
  • Season the pork shoulder roast generously with salt, pepper, and garlic powder. You can also add other spices, such as cumin, chili powder, or paprika, to taste.
  • Sear the pork shoulder roast in a hot skillet until it is browned on all sides. This will help to lock in the flavor and juices.
  • Transfer the pork shoulder roast to a slow cooker. Add some liquid, such as water, broth, or beer, to the slow cooker. You can also add vegetables, such as onions, carrots, and celery, to the slow cooker.
  • Cook the pork shoulder roast on low for 8-10 hours, or until the meat is fall-apart tender.
  • Once the pork shoulder roast is cooked, shred it with two forks. You can serve the pulled pork immediately, or you can store it in the refrigerator for later use.

Conclusion:

Braised pulled pork shoulder is a delicious and versatile dish that can be served in a variety of ways. It can be served on sandwiches, tacos, or burritos. It can also be used as a filling for empanadas or tamales. Pulled pork is also a great option for potlucks and parties.

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