Pork - Pork shoulder dutch oven recipe

Author: Alexis Stribling

The ultimate guide to the best dutch oven pulled pork recipe baked in the oven. This is an easy pulled pork recipe that is cooked slowly in a Dutch oven overnight.

Dutch Oven Pulled Pork
OVEN SLOW COOKED PULLED PORK
Braised Pork Shoulder
How to cook pork shoulder roast in Dutch oven?
How to cook pulled pork in Dutch oven?
How to cook a pork shoulder?
How to cook pork roast in Dutch oven with apple juice?

Dutch Oven Pulled Pork

The ultimate guide to the best dutch oven pulled pork recipe baked in the oven. Pulled pork is a meat that’s perfect for the whole family, a quick and easy recipe for a healthy, flavorful meal.
Provided by: Sarah Blankenship | Rocky Hedge Farm
Total time: 495 minutes
Cook time: 420 minutes
Prep time: 45 minutes
Yields: 8 servings
Number of ingredients: 10

Ingredients:

4-5 pound Boston butt or picnic shoulder: My personal favorite choice is a boneless Boston butt with the thick layer of fat still attached and has beautiful marbling throughout.
One large white or yellow onion
Chili Powder – 2 tablespoons
Salt – 2 tablespoons
Cumin – 2 teaspoons
Pepper – 1 teaspoon
Oregano – 1 teaspoon
Onion Powder – 1 1/2 teaspoon
Garlic Powder – 1 1/2 teaspoon
Paprika – 2 teaspoons

How to cook:

Step 1: Preheat the OvenPreheat the oven to 275 degrees Fahrenheit.
Step 2: Slice Onions and Prepare the Spice RubUsing a sharp knife, slice the onions and layer onions in the bottom of the dutch oven. In a small mixing bowl, mix the ingredients for the seasoning rub.
Step 3: Dry the Pork and Add RubPat the pork dry with a paper towel. This step is essential because it removes excess moisture and helps the rub adhere better. After patting the pork, use your hands to massage the dry rub into the pork on all sides.
Step 4: Add Pork and RestPosition pork fat-side up on top of the thinly sliced onions on the bottom. Cover, and let it rest for 60 minutes at room temperature.
Step 5: Place in OvenPlace the Dutch oven on a center rack with the lid on. Cook for 1-2 hours per pound until the internal temperature reaches 180F to 190F. This temperature helps the collagen break down and allows the meat to be ‘fall off the fork’ tender.
Step 6: Rest and ShredOnce the pulled pork has finished baking, allow it to rest for a minimum of 30 minutes, and then shred with two forks.
A resting period will give the pork a chance to cool down, making it easier to handle. This is also helpful because the meat’s juices distribute and settle into the fibers resulting in pulled pork that is moist and juicy.

Notes: Pork Dutch Oven Recipe, Thursday, August 18, 2022. No Result . View All Result

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oven slow cooked pulled pork pork shoulder dutch oven recipe

OVEN SLOW COOKED PULLED PORK

This is an easy pulled pork recipe that is cooked slowly in a Dutch oven overnight. No smoker required and with just a few simple ingredients, you will be able to make perfect pulled pork every time.
Provided by: Chris
Total time: 495 minutes
Cook time: 480 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: British
Number of ingredients: 5

Ingredients:

1 pork shoulder (1.5 - 2kg will be fine)
2 tbs salt
2 tbs brown sugar
1 tbs smoked paprika
1 tsp liquid smoke (optional)

Nutrition:

How to cook:

Preheat oven to 220 °C.
Mix salt sugar and paprika together.
Pat pork shoulder with a paper towel to dry.
Rub half of the spice mix all over the pork and place in a Dutch oven (a big cast iron pot).
Add half a glass of water to the pot to stop anything from burning.
Place cast iron pot in the oven with the lid off and bake for 30 minutes, or until you have browned the meat nicely.
After 30 minutes, remove from the oven and turn the temperature down to 125 °C.
Add the optional liquid smoke. Cover the pot with a lid and place parchment paper or foil under it. This is to seal the steam inside.
Place the pot back in the oven and roast on 125 °C overnight, or at least 8 hours.
Take the cast iron pot out of the oven and let everything cool down for an hour or so. Then begin to shred the pork using 2 forks.
Season with the other half of the reserved spice rub, then give everything a good mix so all the meat gets coated in the juices and spice rub.

Notes: How To Cook Pork Shoulder for Pulled Pork, Instructions. Heat the oven to 325°F. Arrange a rack in the lower third of the oven and heat to 325°F. Trim the pork. Trim off any large pieces of fat from the outside of the pork shoulder, but …

Braised Pork Shoulder

Get Braised Pork Shoulder Recipe from Food Network
Provided by: Anne Burrell
Total time: 225 minutes
Cook time: 210 minutes
Prep time: 15 minutes
Yields: 8 servings
Number of ingredients: 15

Ingredients:

2 tablespoons coriander seeds, toasted
2 tablespoons cumin seeds, toasted
One 4-pound boneless pork picnic shoulder, sliced in half along the grain
Kosher salt
Extra-virgin olive oil
1 fennel bulb, sliced
1 large onion, sliced
Pinch crushed red pepper
4 cloves garlic, smashed and finely chopped
2-inch piece fresh ginger, peeled and finely grated
2 cups dry white wine
1/4 cup Dijon mustard
3 bay leaves
1 bundle fresh thyme
3 to 4 cups chicken stock

How to cook:

Using a spice grinder, grind the coriander and cumin seeds until they are a fine powder.
Preheat the oven to 375 degrees F.
Sprinkle the pork shoulder with the ground spices and salt, then tie each piece so they cook evenly.
Coat a Dutch oven with olive oil and bring to a high heat. Brown the first pork on all sides. Remove the pork from the pan and reserve. Ditch the fat in the pan and give a few drops of new oil. Repeat with the second pork and remove.
Lower the heat to medium and toss in the fennel and onions and season them with salt and a sprinkle of crushed red pepper. Cook the onions and fennel until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and ginger and cook 2 to 3 minutes longer.
Add the wine and reduce by half. Stir in the mustard and add the bay leaves and thyme. Return the pork to the Dutch oven and add stock to the pan until it comes halfway up the side of the pork. Add salt if needed. Bring the liquid to a boil, cover and put the Dutch oven in the preheated oven.
After 1 hour, turn the pork over and add more liquid to the pan if the liquid level has gone down. Cover and return to the oven for 1 hour.
Turn the pork back over and return to the oven without the lid and cook for 45 more minutes. The liquid should concentrate.
Remove the pan from the oven, remove the pork and reserve for 15 minutes, tented with aluminum foil. Skim any excess fat from the pan and reduce the pan juices, if needed.
Slice the pork and serve with onions, fennel and juices.
Wine Pairing Suggestion: Pinot Grigio

Notes: Best Dutch Oven Pork Roast, Place pork roast in the heated dutch oven and brown on all sides, about 4-5 minutes each. Add 1 c. water, cover, and put dutch oven into oven and bake for 1 hour. Remove pot and in a …