Pulled Pork

Pulled Pork

Brava

Serving Size 6

Active Time:

~15 min

Total Time:

~4 hrs 30 min


Ingredients

  • Dry Rub:
  • ¼ cup firmly packed brown sugar
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon cayenne
  • ½ teaspoon black pepper
  • Pork:
  • 1 pork shoulder (about 5 lb)
  • 2 cups sliced yellow onion (½-inch slices) (about 1 medium onion)
  • 4 cloves garlic, crushed
  • 2 bay leaves
  • 1 cup chicken stock or broth
  • ½ cup apple cider vinegar
  • Zest strips of 1 orange
  • ¼ cup fresh orange juice

From Your Pantry

1tablespoon kosher salt

cooking oil

Equipment

mixing bowl

Brava Chef's Pan

Brava TempSensor

blender (optional)

Nutrition Information

Allergens: None

Tags

  • Lunch
  • Dinner
  • Brava Accessory
  • Chef's Pan
  • Dairy Free
  • Gluten Free
  • Keto
  • Pork
  • Recipes
  • Vegetables

  1. 1

    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.

  2. 2

    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.

  3. 3

    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.

  4. 4

    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.