Papaya-Jalapeño Pulled Pork

For this spicy pulled pork, rub a pork shoulder with salt, sugar, and black pepper and chill it overnight. Make a papaya-chili braising sauce, pour over pork shoulder in a cast iron skillet, and braise for 6 hours. Pull the meat apart with forks and use it to fill tacos, enchiladas, or soft rolls for pulled pork sandwiches.

Serves: 8Hands-on: 20 minutesTotal: 14 hours 50 minutesDifficulty: Easy

Serves: 8


  • 4 lbs. boneless pork shoulder, trimmed
  • 2 1⁄2 tsp. kosher salt
  • 1 Tbsp. plus 1 tsp. sugar
  • 1 tsp. ground black pepper
  • 1 small papaya, peeled, seeded, and cubed
  • 3 small jalapeño peppers, seeded and chopped
  • 1 medium onion, peeled and chopped
  • 1⁄4 cup pineapple juice
  • 2 cloves garlic, peeled and chopped
  • 2 Tbsp. grated ginger
  • 2 Tbsp. lime juice
  • 1 Tbsp. hot sauce
  • 1 tsp. salt


  • Pat pork shoulder dry with paper towels. Rub with salt, sugar, and black pepper. Cover with plastic wrap and refrigerate overnight.
  • Combine papaya, jalapeños, onion, pineapple juice, garlic, ginger, and hot sauce in a blender and process until evenly chopped.
  • Set oven to 250˚F. Place pork in a large cast-iron skillet or Dutch oven and cover with the papaya mixture. Place in oven and braise for 6 hours, basting every once in a while.
  • Remove from oven and rest for 30 minutes. Using two forks, pull meat apart into shreds.