Tomato-Braised Pork


Saucy, delicious, melted pulled pork goodness! This easy braise turns a pork shoulder (aka Boston butt) into tangy, tender shreds, perfect for piling on a toasted roll, a slab of Texas toast, or a baked potato. The point is: pair with carbs. Lots of carbs. Ketchup punches up the fresh tomato with sweetness and spices, while vinegar brings that classic barbecue vibes. Do your future self a solid and freeze half the batch so you always have pulled pork on hand. It’s incredibly simple to make, and it might just taste better because of it.

Tomato-Braised Pork Recipe
Photo: Alison Miksch
Hands On Time:
25 mins
Total Time:
6 hrs 10 mins
8 serves


  • 2 tablespoons canola oil

  • 1 2½-lb. boneless pork shoulder (Boston butt)

  • 2 teaspoons kosher salt

  • 1 teaspoon freshly ground black pepper

  • 1 medium tomato, chopped (about 1 cup)

  • ½ cup ketchup

  • ¼ cup red wine vinegar


  1. Heat oil in a large cast-iron skillet over high. Season pork all over with salt and pepper. Add pork to skillet; cook, turning occasionally, until browned on all sides, about 15 minutes. Transfer pork to a 5- to 6-quart slow cooker; add tomato, ketchup, and vinegar. Cover and cook on HIGH until pork is cooked through and tender, 5 to 6 hours. Remove slow cooker from heat; let stand 15 minutes. Skim and discard excess fat from liquid in slow cooker. Shred pork using 2 forks.

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