Fireman Bobs Unique Dutch Oven Pork Tenderloin Recipes

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DUTCH OVEN PULLED PORK



Dutch Oven Pulled Pork image

A wonderful oven-roasted BBQ pulled pork made with about any pork roast in a Dutch oven. Low and slow roasting up above the juices is the key. Serve by itself or on buns. I like mine with coleslaw and a root beer-BBQ sauce on multi-grain buns. Baked beans are a nice side dish, too.

Provided by Willard Joe Weaver

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 8h40m

Yield 12

Number Of Ingredients 3

1 (3 pound) boneless pork loin roast, or more to taste
1 tablespoon barbeque spice rub, or to taste
1 (18 ounce) bottle barbecue sauce, or to taste

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.

Nutrition Facts : Calories 159.7 calories, Carbohydrate 15.5 g, Cholesterol 39.8 mg, Fat 4.5 g, Fiber 0.3 g, Protein 13.2 g, SaturatedFat 1.4 g, Sodium 722.3 mg, Sugar 10.9 g

DUTCH OVEN PORK CHOPS AND POTATOES



Dutch Oven Pork Chops And Potatoes image

Make and share this Dutch Oven Pork Chops And Potatoes recipe from Food.com.

Provided by Theresa Thunderbird

Categories     Pork

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 11

4 pork loin chops
4 medium potatoes, cut in to thin slices
3 carrots, cut in to thin slices
2 medium onions, thinly sliced
1 (16 ounce) can tomatoes
1/2 cup water
1 teaspoon instant chicken bouillon
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon basil
1 (10 ounce) package frozen peas

Steps:

  • Trim some fat from chops.
  • Place fat in dutch-oven.
  • Over medium heat; cook fat until light brown.
  • Using spoon press and rub fat over bottom of dutch oven.
  • Discard extra fat.
  • Add Chops and cook until browned on both sides.
  • Remove chops and set aside.
  • In remaining fat cook potatoes, carrots and onions until lightly browned; stirring occasionally.
  • Adding salad oil if necessary.
  • Return chops to dutch oven.
  • Arranging vegetables over and around chops.
  • Stir in tomatoes with there liquid and remaining ingredients except peas.
  • Heat to boiling.
  • Reduce heat to low.
  • Cover and simmer 45 minutes or until chops and potatoes are tender.
  • Add peas and heat threw.

Nutrition Facts : Calories 537.4, Fat 20.7, SaturatedFat 7.6, Cholesterol 68.8, Sodium 486.1, Carbohydrate 61.5, Fiber 11.1, Sugar 12.9, Protein 27.9

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