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Brian Sunter

Dutch Oven BBQ Pulled Pork

Pork shoulder braised with apple cider and BBQ sauce, then shredded for sandwiches.

via chatgpt.com

main pork dutch-oven braise pulled-pork barbecue
Scale
Units

Ingredients

  • 4-5 lb boneless pork shoulder
  • 1 tbsp yellow mustard or oil
  • 2 tsp kosher salt
  • 2 tsp smoked paprika
  • 1.5 tsp black pepper
  • 1.5 tsp garlic powder
  • 1.5 tsp onion powder
  • 1 tbsp brown sugar
  • 1 tsp chili powder
  • 0.5 tsp cumin
  • 0.25-0.5 tsp cayenne
  • 1 tbsp neutral oil
  • 1 onion
  • 4 cloves garlic
  • 0.5 cup apple juice or cider
  • 0.25 cup apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 cup BBQ sauce
  • 0.5 cup reduced cooking juices
  • 1 tbsp apple cider vinegar
  • - salt
  • - buns
  • - slaw
  • - pickles

Equipment

  • oven
  • dutch oven

Instructions

1

Preheat oven to 300°F. Pat dry 4-5 lb boneless pork shoulder , trim the large fat cap to about 1/4 inch, and coat with 1 tbsp yellow mustard or oil .

2

Mix 2 tsp kosher salt , 2 tsp smoked paprika , 1.5 tsp black pepper , 1.5 tsp garlic powder , 1.5 tsp onion powder , 1 tbsp brown sugar , 1 tsp chili powder , 0.5 tsp cumin , and optional 0.25-0.5 tsp cayenne . Rub over the pork.

3

Heat 1 tbsp neutral oil in a dutch oven and sear pork for 3-4 minutes per large side. Remove pork.

4

Cook sliced 1 onion for 3-4 minutes , then 4 cloves garlic for 30 seconds . Add 0.5 cup apple juice or cider , 0.25 cup apple cider vinegar , 1 tbsp Worcestershire sauce , and 0.5 cup BBQ sauce ; scrape up browned bits. Return pork fat side up, with 1/2-1 inch of liquid.

5

Cover and cook for 4-5 hours , checking after 3.5-4 hours, until effortlessly fork tender, roughly 195-205°F internally. Uncover and cook at 375 °F for 15-25 minutes . Rest pork for 20-30 minutes .

6

Skim fat from the juices and reduce for 5-10 minutes . Shred pork, discarding large pieces of fat. Mix with 0.5 cup reduced cooking juices , 0.5 cup BBQ sauce , and 1 tbsp apple cider vinegar ; adjust with more juices, up to another 1/2 cup sauce, another 1 tbsp vinegar, and salt to taste.

7

Optionally broil some shredded pork with sauce for 2-4 minutes . Serve on buns with slaw and pickles .

Related recipes

View Cooklang Source
recipe.cook 
---
title: Dutch Oven BBQ Pulled Pork
description: "Pork shoulder braised with apple cider and BBQ sauce, then shredded for sandwiches."
tags: [main, pork, dutch-oven, braise, pulled-pork, barbecue]
cuisine: American
difficulty: easy
source: https://chatgpt.com/c/6a8baf82-08fc-83e8-8d16-2532d7d6766d
---

Preheat #oven{} to 300°F. Pat dry @boneless pork shoulder{4-5%lb}, trim the large fat cap to about 1/4 inch, and coat with @yellow mustard or oil{1%tbsp}.

Mix @kosher salt{2%tsp}, @smoked paprika{2%tsp}, @black pepper{1.5%tsp}, @garlic powder{1.5%tsp}, @onion powder{1.5%tsp}, @brown sugar{1%tbsp}, @chili powder{1%tsp}, @cumin{1/2%tsp}, and optional @cayenne{1/4-1/2%tsp}. Rub over the pork.

Heat @neutral oil{1%tbsp} in a #dutch oven{} and sear pork for ~{3-4%minutes} per large side. Remove pork.

Cook sliced @onion{1} for ~{3-4%minutes}, then @garlic{4%cloves} for ~{30%seconds}. Add @apple juice or cider{1/2%cup}, @apple cider vinegar{1/4%cup}, @Worcestershire sauce{1%tbsp}, and @BBQ sauce{1/2%cup}; scrape up browned bits. Return pork fat side up, with 1/2-1 inch of liquid.

Cover and cook for ~{4-5%hours}, checking after 3.5-4 hours, until effortlessly fork tender, roughly 195-205°F internally. Uncover and cook at 375°F for ~{15-25%minutes}. Rest pork for ~{20-30%minutes}.

Skim fat from the juices and reduce for ~{5-10%minutes}. Shred pork, discarding large pieces of fat. Mix with @reduced cooking juices{1/2%cup}, @BBQ sauce{1/2%cup}, and @apple cider vinegar{1%tbsp}; adjust with more juices, up to another 1/2 cup sauce, another 1 tbsp vinegar, and @salt{} to taste.

Optionally broil some shredded pork with sauce for ~{2-4%minutes}. Serve on @buns{} with @slaw{} and @pickles{}.