PULLED PORK DUTCH OVEN RECIPE RECIPES

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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.

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. packed 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

SUNDAY PORK ROAST IN A DUTCH OVEN RECIPE - FOOD.COM



Sunday Pork Roast in a Dutch Oven Recipe - Food.com image

This is pork roast is juicy and the most flavorful melt in you mouth sliced roast pork there is. Keep in mind this is not a pulled pork roasting technique--the meat is tender and juicy when sliced.

Total Time 2 hours 5 minutes

Prep Time 5 minutes

Cook Time 2 hours

Yield 4-5 serving(s)

Number Of Ingredients 8

4 -5 lbs pork (Boston butt also known as shoulder)
kosher salt
pepper
olive oil
2 -3 onions (yellow or white)
5 beef bouillon cubes or 5 beef base
5 cups water
2 tablespoons cornstarch, to thicken sauce

Steps:

  • Remove roast from fridge an hour before cooking. Season all sides with salt and pepper.
  • Preheat oven to 300 degrees.
  • Heat oil in dutch oven over medium heat. Brown sliced onions until nicely carmelized. Move to side, then add the roast to hot dutch oven to seer all sides just until browned. Then add 5 cups of water or beef stock and place lid on dutch oven. Bring to a quick boil then remove from stove and place in 300 degree oven for approximately 1 1/2 - 2 hours or until meat temp reaches 170 degrees.
  • When roast is done, remove roast and onions to platter. Place dutch oven on stove high heat and boil liquid, reducing it until thick and rich.
  • *Optional: To thicken sauce mix 2 tablespoons of cornstarch into 1/2 cup water. Using a whisk, stir the slurry into the liquid, stirring constantly for a few minutes. Remove from heat, sauce will thicken as it rests.
  • Lastly, spoon thick sauce with onions over the roast, then cut roast into slices and serve.

Nutrition Facts : Calories 966.3, FatContent 42.5, SaturatedFatContent 14.4, CholesterolContent 381.6, SodiumContent 1534.4, CarbohydrateContent 10.6, FiberContent 1, SugarContent 3.6, ProteinContent 126.5

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