OVEN PULLED PORK RECIPE RECIPES

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DUTCH OVEN PULLED PORK RECIPE | ALLRECIPES



Dutch Oven Pulled Pork Recipe | Allrecipes 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     Pulled Pork

Total Time 8 hours 40 minutes

Prep Time 10 minutes

Cook Time 8 hours 30 minutes

Yield 12 servings

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, CarbohydrateContent 15.5 g, CholesterolContent 39.8 mg, FatContent 4.5 g, FiberContent 0.3 g, ProteinContent 13.2 g, SaturatedFatContent 1.4 g, SodiumContent 722.3 mg, SugarContent 10.9 g

BEST PULLED-PORK RECIPE OVEN - HOW TO MAKE PULLED PORK



Best Pulled-Pork Recipe Oven - How to Make Pulled Pork image

This easy pulled-pork recipe cooked in the oven makes the BEST pulled-pork sandwiches. And it takes about half the amount of time than it would in a slow cooker.

Provided by Lauren Miyashiro

Categories     dairy-free    dinner party    picnic    tailgate    dinner    main dish    meat

Total Time 3 hours 20 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 6-8

Number Of Ingredients 16

4 lb.

boneless pork shoulder

3 tbsp.

packed brown sugar

1 tbsp.

kosher salt

1 tbsp.

smoked paprika

1 tsp.

garlic powder

1 tsp.

onion powder

1 tsp.

ground cumin

Freshly ground black pepper

2 tbsp.

vegetable oil

12 oz.

lager

1 1/2 c.

ketchup

1/3 c.

apple cider vinegar

1/2 c.

Dijon mustard

1/4 c.

brown sugar

2 tbsp.

Worcestershire sauce

Buns, for serving

Steps:

  • Make pork: Preheat oven to 300°. Trim excess fat from pork and cut into large pieces to fit in a large Dutch oven. In a small bowl, combine brown sugar, salt, paprika, garlic powder, onion powder, and cumin, then season with black pepper. Rub all over pork. (This can be done the night before.) In a large Dutch oven over medium high heat, heat oil. Working in batches, add pork and sear on all sides. (Spices can burn quickly so don’t let it go for too long!) Pour beer around pork and cover with lid. Transfer to oven and cook until pork is beginning to turn tender, about 3 hours. Remove lid and cook until pork is very tender and pulls apart easily with a fork, 1 to 2 hours more. Remove pork from Dutch oven and let rest while you prepare barbecue sauce.  Make barbecue sauce: To the pan drippings in the Dutch oven, whisk in ketchup, apple cider vinegar, mustard, brown sugar and Worcestershire. Over medium-high heat, bring mixture to a boil. Reduce heat, and simmer until thickened slightly, about 5 minutes. Shred pork using two forks. Toss shredded meat with about half the barbecue sauce. Serve warm with buns and more barbecue sauce.

Nutrition Facts : Calories 634 calories

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