Rating: 4 stars
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Delicious, juicy, and tender pulled pork cooked in a Dutch oven with brown sugar.

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Recipe Summary

prep:
20 mins
cook:
6 hrs
additional:
1 day
total:
1 day 6 hrs 20 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine 4 cups water, sugar, and salt in a 7- to 9-quart Dutch oven. Add pork shoulder, skin-side up. The meat should be just about covered by water but if not, add a little more. Cover and put in the refrigerator for 24 hours.

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  • Preheat the oven to 300 degrees F (150 degrees C). Remove the Dutch oven from the refrigerator and drain and discard brine.

  • Cover and cook in the preheated oven, drizzling juices from the bottom of the pot over the roast with a baster to keep it moist every 45 minutes, 5 to 7 hours. Coat top of roast with brown sugar, use juices to wet brown sugar, and continue to cook until meat is tender and soft, about 1 hour longer.

  • Transfer roast to a cutting board, remove shoulder bone, and shred meat. Return shredded meat to the Dutch oven and mix with juices. Serve.

Editor's Note:

Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.

Nutrition Facts

502 calories; protein 30.6g; carbohydrates 37.8g; fat 25g; cholesterol 113.9mg; sodium 11765.8mg. Full Nutrition
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