Dutch oven Pulled Pork Sandwiches.
Pulled Pork Sandwiches cooked in a Dutch oven. To tell the truth, I never even tried Pulled Pork Sandwiches before I tried to cook this in a Dutch oven! Always willing to give something new a try, I chose a biggie ……. Pulled Pork is traditionally done in a BBQ or smoker and cooked for hours and hours. I mean this is serious cooking and very serious cooks take this very seriously. Did I mention serious? I don’t mean to insult anyone by changing history but I just didn’t know any better and I am sticking to that story.
I had no experience, no recipe, no help from a expert, so I did as I always do, I winged it! First I asked the Meat dept. guy what to use for Pulled Pork, his recommendation was a Pork shoulder roast?? Huh? OK, new to me and three pounds latter I was at home trying to figure out what to do next.
Rub? Marinade? Injector? Salt and pepper with a prayer? Rub won, so I started to look for just the right rub and couldn’t find it. Well, i’ll just mix something up and it will be great, right? I took part of an recipe here and there and rubbed up my Pork Roast. I added some stuff to the bottom of the Dutch oven placed my roast in it and of course, some beer!!
Four hours latter I ate my first Pulled Pork Sandwich ……… and I was fantastic!! I am hooked! I now take my Pulled Pork very seriously.
Here is the recipe and steps that I took.
Ingredients:
- 3lbs of Pork Shoulder Roast
- 1 tbs xtra virgin olive oil
- 2 medium onions sliced
- 1 tbls brown sugar
- 1 tbs cumin
- 1 tsp black course pepper
- 2 tbs chili powder
- 1 tsp salt
- 2 tsp paprika
- 1 tsp cayenne pepper
4 cloves garlic (or more)- 4 oz green chile’s
- 1- 3 bottles of dark beer
- 12″ Deep Dutch oven
- Approx 50 – 60 coals
Cook time 4 hours
Preparation:
Wash and dry your Pork.
Coat with olive and mix rub together (Brown sugar, pepper, chili powder, salt, paprika, cayenne pepper, cumin). Rub the Pork all over and let sit for a couple of hours.
In bottom of Dutch oven (12″ Deep) coat with some Crisco and place onions, chile’s and garlic.
Place Pork on top and pour in beer.
Use the 4 up, 4 down count for your coals. 12″ = 9 on bottom and 16 on top. This will be about 350 degrees for 1 hour.
Every hour add more coals, about 6 on the bottom and 10 on the top.
Check to make sure that the Dutch oven doesn’t dry out on the bottom. If it looks like it will dry out and more beer.
After 4 hours the Pork should be falling apart. Remove Pork and set aside.
You now have two choices:
- Pour the gooey stuff on the bottom into a small bowl. Freeze it for 30 minutes to separate the grease. Heat back up and pour over the Pulled Pork.
- Throw the gooey stuff in the garbage
You figure it out based on your personal taste. (I like the gooey stuff)
Pull your Pork into shreds and add your favorite BBQ sauce, pile it on a bun with some Potato Salad and chips. Yummy!!!
This was so good we had it for Dinner (twice) and Lunch (twice).
Give it a try and let me know how it went…………
“Get out of the kitchen! Light the fire! Start cooking outdoors”
on October 22nd, 2008 at 9:31 am
Yummy! I’m bookmarking this one!