Pulled Pork - Dutch Oven Recipe
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Pulled Pork - Dutch Oven Recipe
Rated 5.0 stars by 1 users
Category
Masala BBQ Rub
Cuisine
BBQ
Author:
Chef Punita
Servings
6-8
Embrace summer with your sunglasses on while lounging in your backyard. Slow cooked pulled pork practically makes itself. All you have to do is decide whether you want to build tacos or BBQ sandwiches. Serve the pork piled high onto buns, stuffed into tortillas, or piled on top of a baked potato.
Ingredients
- 4 lbs boneless pork shoulder
- 6 tbsp (1-3oz bottle) Modern Masala’s Masala BBQ Rub
- 2 tbsp vegetable oil
- 12 oz lager from your favorite local brewery (My favorite is All-American Brew Works in Anaheim, CA)
- 1-18oz bottle of your favorite BBQ Sauce (I like Sweet Baby Ray’s Original BBQ Sauce)
Directions
- Prehat oven to 300°.
- Trim excess fat from pork and cut into large pieces to fit in a large Dutch oven.
- Rub Modern Masala’s Masala BBQ 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 do not 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, about 1 hour more.
- Let the Pork rest in the Dutch oven for 15-20 minutes.
- Shred pork using two forks. Toss shredded meat with about half the barbecue sauce.
Recipe Note
Serve warm with buns and more barbecue sauce, topped with a coleslaw.
We would love to hear about your variations.
Chef Punita