Dutch Oven Pulled Pork Recipes

DUTCH OVEN PULLED PORK

Steps:

• Pre-heat oven to 300 degrees
• Place pork shouler in a dutch oven. If there is butcher's twine around the pork shoulder cut it off and discard.
• Mix all remaining ingredients in a small bowl and pour on top of the pork shoulder
• Place the lid on the dutch oven and then into the oven.
• The pork shoulder will need to cook for approximatly 3-3.5 hours. Check at the 3 hour mark and if it does not flake when you insert a fork and twist, leave it a little longer.
• Remove from oven and pull pork apart using two forks. Toss well in the sauce. Place lid back on the dutch oven until ready to serve. It will stay warm in the dutch oven for at least an hour.

DUTCH OVEN PULLED PORK

Steps:

• Preheat the oven to 225 degrees F (104 degrees C). Place a small rack inside a Dutch oven.
• Rub pork roast with barbecue spice rub and place on the rack in the prepared Dutch oven.
• Cover and cook in the preheated oven until roast is fork-tender, about 8 hours.
• Shred the roast with 2 forks and return meat to the Dutch oven with some of the roasting juices and a generous amount of barbeque sauce.
• Let simmer over medium heat for at least 30 minutes.

DUTCH OVEN PULLED PORK

Steps:

• Salt pork: Rub the pork shoulder with salt, wrap it in plastic foil and refrigerate overnight. Remove from the fridge and rub with the marinating paste about 1-2 hours before cooking.
• Rub meat: Mix mustard, tomato paste, both paprika sorts, garlic powder, red chili flakes, salt, and pepper. Rub the meat all over with this mixture and let it on the counter until the 1-2 hours are up.
• Preheat the oven to 160 degrees Celsius/ 320 degrees Fahrenheit.
• Prepare ingredients: Peel and slice the onion into half rings. Chop the apple.
• Saute: Heat the oil in a Dutch oven. Saute the onion with a pinch of salt on medium-low heat for about 8 minutes until soft. Stir occasionally and add a splash of water if necessary. Add the apple and continue cooking for about 5 minutes.
• Place the meat on top, add bay leaves and pour the stock around the meat (not on top, so that you don't wash away the marinade). Bring to a boil, cover, and transfer to the oven.
• Cook for 2 ½ - 3 ½ hours, or until the meat easily pulls with a fork. The cooking time depends on the size of the meat piece and your oven, some are hotter than others.
• Shred pork: Remove the meat from the pot. Shred with two forks. Keep warm while you make the sauce.

DUTCH OVEN PULLED PORK SANDWICHES

Steps:

• In a Dutch oven, combine the first 6 ingredients; add the pork. Spoon some of the sauce over pork. Bring to a boil; reduce heat and simmer, covered, until meat is tender, 3-4 hours., Remove meat; shred with 2 forks. Return to pan and heat through. Spoon 1/2 cup onto each bun.

BRAISED PULLED PORK SHOULDER

Steps:

• Place pork shoulder on a large parchment-lined baking sheet. In a small bowl, combine brown sugar, 2 tablespoons salt, 1 teaspoon black pepper, paprika, dry mustard, cumin, and cayenne. Rub pork with spice mixture, being sure to cover all sides. Cover and refrigerate at least 2 hours and preferably overnight.
• Preheat oven to 325 degrees.
• Remove pork shoulder from refrigerator and bring to room temperature, about 30 minutes. Pat dry with paper towels. Heat a large Dutch-oven over medium-high heat and add vegetable oil. Add pork shoulder to Dutch-oven and sear, turning, until golden brown all over, about 4 minutes per side.
• Add 2 cups of water to Dutch-oven and position pork shoulder fat-side up, and cover. Transfer to oven and cook until meat shreds easily with two forks, 5 to 6 hours. Baste with pan juices every hour.
• When cooked, remove from Dutch-oven and shred meat with two forks. Serve meat on buns with barbecue sauce.