Braised Pulled PORK
12 servings Though no substitute for real-deal Smoked Pork Shoulder, this indoor method is much easier and quicker. The shoulder braises in its own juices and becomes meltingly tender. Properly sauced on a bun, even the pickiest barbecue connoisseur should be won over, or at least appeased. To give the pork a smoky flavor, use smoked salt in the rub, or replace half of the paprika with smoked paprika.
Ingredients
- One 4-pound boneless pork shoulder butt or blade roast
- 1 Southern Barbecue Dry Rub (opens in new tab)
- (2 tablespoons rendered bacon fat or vegetable oil)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- One 4-pound boneless pork shoulder butt or blade roast
- 1 Southern Barbecue Dry Rub
- (2 tablespoons rendered bacon fat or vegetable oil)
Let's Cook
-
Step 1.
Trim off and reserve the excess fat from: One 4-pound boneless pork shoulder butt or blade roast
-
Step 2.
Rub the roast with: Southern Barbecue Dry Rub
-
Step 3.
The meat can be cooked at once or wrapped in 2 layers of foil and refrigerated for up to 24 hours. Position a rack in the center of the oven. Preheat the oven to 325°F.
-
Step 4.
Heat a Dutch oven (or other heavy ovenproof pot large enough to hold the meat) over medium heat. Add the reserved pork trimmings and render until you have 2 tablespoons fat. Alternatively, use: (2 tablespoons rendered bacon fat or vegetable oil)
-
Step 5.
Add the meat and brown well on all sides. Cover the pot tightly with a lid or foil, transfer to the oven, and bake until the meat is tender enough to be shredded with a fork, 3 to 3 ½ hours. Transfer the roast to a large baking dish or platter and skim the fat from the pan juices. Shred the meat with a fork and mix together with the pan juices. Dress and serve as for Smoked Pork Shoulder.