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Pulled Pork


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 oven shelf.
  • Select “Sear” on your oven touchscreen. Select All Zones top and bottom, set timer for 10 minutes and press green button to cook for 10 minutes.
  • Carefully remove Chef’s Pan from oven 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 oven shelf.


Braise pork shoulder

  • Select “Bake” on your oven touchscreen. Set temperature to 300°F and timer for 4 hours. Press green button to begin preheating. It’s okay to leave Chef’s Pan in oven while it preheats for this recipe.
  • When oven is preheated, press green button again to begin baking.
  • After 3 hours, pause the cooking, carefully remove Chef’s Pan from oven and remove lid.
  • Slide Chef’s Pan into top oven shelf, press green button again and continue cooking for 1 hour.


Finish & serve

  • Carefully remove Chef’s Pan from oven and check pork. Meat should easily pull apart when pierced with a fork. If it is not yet tender, bake 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.