Dutch Oven Pulled Pork Recipes

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.

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.

Steps:

• Preheat oven to 350 degrees, with rack in the lower third of the oven.
• In a small bowl, combine the brown sugar, cumin, paprika, salt, and pepper. Rub spice mixture all over pork.
• Place pork, fat side up, in a 5- to 6-quart Dutch oven. Add Guinness and garlic cloves and bring liquid to a boil on stovetop over high heat.
• Cover Dutch oven, transfer to oven, and braise, basting a few times, until pork is fork tender, 3-4 hours. Shred pork with two forks and stir to incorporate with braising liquid.

Steps:

• Preheat oven to 210 degrees F (100 degrees C).
• Sprinkle dry rub generously on all sides of pork roast and place meat into a heavy pan or Dutch oven.
• Pour 1/4 teaspoon of liquid smoke flavoring into each of two 6-ounce ramekins; fill ramekins with 1/2 cup water each. Place ramekins into the Dutch oven on either side of the roast. Place lid onto Dutch oven.
• Roast pork in the preheated oven until very tender, 12 hours. Remove roast from Dutch oven, place onto a work surface (such as a cutting board), and separate the meat from the bone using your fingers. Discard any large pieces of fat.
• Roughly chop pork with a large knife or cleaver; drizzle with 3/4 cup barbeque sauce. Season with salt and black pepper.
• Spread about 1 tablespoon barbeque sauce onto each bun and pile pork on buns to serve.

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.