Stovetop Pulled Pork
This method relies on patience rather than equipment. You are looking for a deep, dark sear on the exterior of the pork before letting it simmer in its own juices until it pulls away from the bone effortlessly.
Patience is your primary ingredient.
The meat needs to reach a point where it falls apart; if it resists the fork, add another thirty minutes and keep the lid sealed.
- Dutch oven or heavy-bottomed pot with a tight-fitting lid
- tongs
- two forks
- cutting board
What goes in.
- 4 lbpork shoulder (butt), cut into 3-inch chunks
- 1 tbspkosher salt
- 1 tspblack pepper
- 2 tbspneutral oil
- 1 cupapple cider or broth
- 1onion, roughly chopped
- 3 clovesgarlic, smashed
Don't crowd the pan
Brown the pork in two or three batches. If you put too much meat in the pot at once, it will steam rather than sear, and you will lose the dark, caramelized base layer essential for the sauce.
The method.
Season and sear
Pat the pork dry and rub with salt and pepper. Heat oil in the pot over medium-high heat until shimmering. Brown the pork chunks deeply on all sides, then remove to a plate.
Deglaze
Add the onions and garlic to the pot. Stir for two minutes, then pour in the liquid, using a wooden spoon to scrape the browned bits from the bottom of the pot.
Braise
Return the pork and any accumulated juices to the pot. Cover tightly and reduce the heat to the lowest possible setting. Let it simmer undisturbed for 3 hours.
Shred
Lift the pork out onto a cutting board. Use two forks to pull the meat apart into thin strands. If the sauce in the pot is too thin, boil it over high heat until it reduces into a glaze, then toss the shredded meat back into the pot.
Other turns to take.
Vinegar Style
Add half a cup of apple cider vinegar and a tablespoon of red pepper flakes during the final reduction for a sharp, bright finish.
Spiced
Rub the meat with smoked paprika and brown sugar before searing for a darker, deeper flavor profile.
When it doesn't go to plan.
If the lid of your pot is loose, cover the pot with a piece of foil before putting the lid on to ensure a tight seal.
The fat cap on a pork shoulder provides natural moisture; leave it on during cooking and discard any large, unrendered pieces once you start shredding.
Let the meat rest in the liquid for 20 minutes before shredding to help it reabsorb the rendered juices.
The ones that keep coming up.
Can I use a leaner cut like a loin?
No. Loin lacks the connective tissue and fat needed to withstand a long braise and will turn dry and tough.
How do I know when it's done?
A fork should slide into the thickest part of the meat with zero resistance.
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