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Braised Pulled Pork

Source of Recipe

From "Love Welcome Serve" by Amy Nelson Hannon


Recipe Introduction

"There are two pulled pork recipes in this book, and for good reason: They're both irresistible! Sam's Smoked Pulled Pork is a drier meat cooked in a smoker, with a delicious bark like the beat found in barbecue joints. This braised pulled pork is wetter, saucier, and spicier. It's also doable in a shorter amount of time and is cooked in the oven rather than outside. If you're lucky, you'll have a little left over for tacos or a plate of nachos. Some nights after we've served this dish to company, they've gone home, and the kitchen is clean, Sam and I give each other a high five. Full bellies and full hearts deserve high fives in our book."

List of Ingredients

For the dry rub:
â—¦ ½ cup brown sugar
â—¦ â…“ cup salt
â—¦ 1 teaspoon onion powder
â—¦ 1 teaspoon granulated garlic
â—¦ 1 teaspoon ground cumin
â—¦ 1 teaspoon chili powder
â—¦ 1 teaspoon dried oregano
â—¦ 1 teaspoon dry mustard
â—¦ ½ teaspoon red pepper flakes

For the pork:
â—¦ 1 (3 ½-pound) bone-in pork shoulder (also known as Boston butt)
â—¦ Olive oil
â—¦ 2 yellow onions, quartered
â—¦ 2 (32-ounce) cartons beef stock
â—¦ 3 tablespoons apple cider vinegar
â—¦ Liquid smoke

For serving:
â—¦ Texas toast or hamburger buns
â—¦ Barbecue sauce
â—¦ Pickled chow-chow
â—¦ Sliced red onion


Recipe

Set the oven to 325° F.

In a small bowl, combine all the dry rub ingredients. Pat the pork dry with paper towels and allow the meat to sit at room temperature for 20 minutes or so. Coat the meat all over with the dry rub, pressing it into the crevices and into the meat. Be generous.

Heat a Dutch oven over medium-high heat. Drizzle a little olive oil in the bottom, then use kitchen tongs to sear the meat on all sides until well browned. Don't skip this step or cut it short—a good dark crust on the outside of the meat means big flavor! When the pork is seared well on all sides, tuck the quartered onions around the sides of the meat. Pour in enough stock to nearly cover the meat, lifting it a little with the tongs so the stock can get underneath it. Add the apple cider vinegar and a dash of liquid smoke. Bring the liquid just to a boil, then cover with a tight-fitting lid and put in the oven for 3 ½ to 4 hours. The pork is ready when the bone jiggles out easily or when a fork can easily pull the meat apart.

Transfer the pork to a deep serving platter or tray and pull apart the meat with two forks. Spoon a little of the braising liquid over the meat and stir in the cooked onions if you'd like. Serve open-face on toasted Texas toast or on classic buns with barbecue sauce, chow-chow, and thick slices of red onion.

Serves 6
(with a little extra for nibbling)