Pulled Pork narrow display Pulled Pork wide display

Pulled Pork


Serving Size 6
Active Time:
~15 min
Total Time:
~4 hrs 30 min


Prep dry rub; season pork

  • For best results, season pork shoulder at least 4 hours or up to 24 hours before cooking.
  • In small bowl, stir together brown sugar, salt, cumin, paprika, cayenne and black pepper.
  • Evenly rub seasoning all over pork shoulder and place in resealable plastic bag.
  • Refrigerate until ready to cook.


Sear pork shoulder

  • In Brava Chef’s Pan add 2 tablespoons cooking oil and place pork shoulder, fat side down.
  • Slide Chef’s Pan, uncovered, into top shelf.
  • Press green button to begin cooking.
  • Note: You will add additional ingredients after 10 minutes.
  • Once Brava notifies you, carefully remove Chef’s Pan from Brava and place onion, garlic and bay leaves around pork.
  • Stir in chicken stock, apple cider vinegar, orange peel and orange juice.
  • Cover Chef’s Pan with lid and slide into top shelf.
  • Press green button to continue cooking.
  • Note: You will remove Chef's Pan lid after 3 hours.


Braise pork shoulder

  • Once Brava notifies you, carefully remove Chef’s Pan and remove lid.
  • Slide Chef’s Pan into top shelf, press green button to continue cooking.


Finish & serve

  • Carefully remove Chef’s Pan and check pork. Meat should easily pull apart when pierced with a fork. If it is not yet tender, bake at 300°F for 30 minutes more.
  • Place pork on cutting board and cut as desired, or use fork or hands to pull meat apart. Transfer to large bowl.
  • If desired, use large spoon to skim fat off sauce.
  • Remove bay leaves and orange zest and carefully transfer sauce and vegetables to blender. Blend on high speed until smooth. Pour half of sauce over pork and toss to coat.