How to Make Martha Stewart’s Braised Pulled Pork Shoulder | Martha’s Cooking School | Martha Stewart

In this , see demonstrate among the all-time fantastic summertime barbecue dishes, and she's even doing it without a cigarette smoker. Homemade sauce and dry rub provide this pulled pork extraordinary taste, while scorching in a Dutch oven followed by cooking in the oven at a low temperature level makes for moist, tender meat every time. Serve this tasty shredded pork shoulder on a bun with coleslaw or potato salad for a side!

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Get the at:

00:00 Introduction
00:23 How To Pork Rub
2:16 How To Braise Pork Shoulder
4:05 Oven Settings And Instructions
4:55 How To Shred Pork Shoulder
5:17 How To Pulled Pork Sandwich
5:50 Outcome

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The Martha Stewart channel provides motivation and concepts for innovative living. Utilize our trusted recipes and how-tos, and crafts, amusing, and vacation tasks to enhance your life.

How to Make Martha Stewart's Braised Pulled Pork Shoulder|Martha's Cooking School|Martha Stewart

How to Make Martha Stewart's Braised Pulled Pork Shoulder | Martha's Cooking School | Martha Stewart

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About the Author: Yvette Cook


  1. So, I’m totally confused. I thought what you had there was a butt not a shoulder. I thought a shoulder was longer and triangle shaped with less fat. And would you see any benefit to to injecting that piece of pork? I need help. Thanks.

  2. I have a pork butt in the freezer it’s coming out to thaw for tomorrow’s dinner. Think a nice slaw would go very nice with the pulled pork sandwich. Think I will go to the garden get some kale and herbs and toss some in the slaw.

  3. Just a little tip, do not cover the pork butt while it is marinating in the fridge

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